Sizzling Chinese-style surf 'n' turf
Chinese style beef and oyster stir-fry
4
Serves
20 mins
Prep Time
10 mins
Cook Time
Recipe author
Allyson Gofton
Take a hot and spicy twist on the classic surf 'n' turf with this Chinese-inspired interpretation. The oysters only need to be warmed through so that they can soak up a soupcon of the flavour and not become tough bullets. Beware Chinese chilli sauce - it's fire-hot and for those who don't care for its tongue blistering heat, replace it with sweet chilli sauce or mix of half and half.
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Ingredients
Surf 'n' Turf
4 thick Quality Mark beef steaks
i
12 fresh oysters
1-2 onion
peeled and chopped
10-12 garlic cloves
peeled and chopped
150g snap peas
BBQ chilli sauce
1/4 cup Chinese chilli sauce
i
2 Tbsp hoisin sauce
2 Tbsp tomato sauce
1 tsp sesame oil
To serve
white rice
soy sauce
Method
To Prepare Ingredients
To Stir-Fry
1
Stir together the chilli, hoisin and tomato sauces with the sesame oil and set aside.
2
Cut the steaks into 2cm diced cubes and season well with salt and pepper.
3
Pat the oysters dry on a paper towel.
Nutrition Information per Serving (224g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
935kJ (223 kcal)
Protein
19.6g
Total Fat
7.7g
Saturated Fat
2.7g
Carbs
15.9g
Dietary Fibre
g
Sodium
871mg
Iron
4.2mg
Zinc
14.9mg
Vitamin B12
8.4µg
