This is a hearty main course that is easy to do and goes exceptionally well with hearty red wines like Syrah. Use the same red for marinating the beef.
| Total: | 52 min |
| Prep: | 40 min |
| Cook: | 12 min |
| Total: | 52 min |
| Prep: | 40 min |
| Cook: | 12 min |
Ingredients
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- 1 pound filet mignon or rib eye steak, cut into 1-inch squares by 1/2-inch thick
- 1 pound medium size scallops, sliced in half
- 1/2 cup dry red wine, Syrah
- 1 1/2 tablespoons minced ginger
- 1/4 cup chopped scallions plus 1 tablespoon, for garnish
- 1 tablespoon minced garlic
- 3 tablespoons cornstarch
- Canola oil, to cook
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 pound sugar snaps, both ends removed, blanched and shocked
- 1 cup chicken stock
- Salt and black pepper, to taste
- 10 crispy rice cakes, deep fried in fryer or bought already fried
Instructions
- Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare.
- To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish.
- PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.