Surf and Turf Asian Style
Elevate your dining experience with this bold and flavorful Surf and Turf Asian Style recipe, a fusion of juicy ribeye steak and succulent shrimp coated in a savory-sweet glaze. Marinated in a tantalizing blend of soy sauce, hoisin, sesame oil, and honey with aromatic hits of garlic and ginger, this dish brings Asian-inspired flair to the classic surf and turf pairing. Perfectly grilled ribeye is paired with tender shrimp, both drizzled with a tangy lime and sesame-infused sauce. Served over fluffy jasmine rice and garnished with green onions and toasted sesame seeds, this restaurant-quality dish is ideal for a special date night or an indulgent dinner. Ready in just 40 minutes, it’s a seamless combination of elegance and ease.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak
- 12 pieces Shrimp (peeled and deveined)
- 5 tablespoons Soy sauce
- 3 tablespoons Hoisin sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (sliced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 piece Lime (juiced)
- 2 cups Cooked jasmine rice
- 1 tablespoon Sesame seeds (toasted)
Instructions
Pat the ribeye steaks dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
In a small bowl, whisk together 4 tablespoons of soy sauce, hoisin sauce, sesame oil, honey, 2 cloves of minced garlic, and grated ginger to make the marinade. Divide the marinade into two portions.
Place the shrimp in a bowl and toss with one portion of the marinade. Let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove the steaks from the pan and let rest for 5 minutes.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
Deglaze the skillet by adding the second portion of marinade, 1 tablespoon of soy sauce, and juice from 1 lime. Bring to a gentle simmer and allow to thicken for 1-2 minutes.
Slice the rested steaks against the grain and plate alongside the cooked shrimp. Drizzle the sauce over the surf and turf.
Serve with a side of jasmine rice. Garnish with sliced green onions and toasted sesame seeds.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 16.2 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
