Sizzling Chinese-style surf 'n' turf
Chinese style beef and oyster stir-fry
Serves
4
Prep Time
20 mins
Cook Time
10 mins
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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ShareIngredients
4 thick Quality Mark beef steaksi
12 fresh oysters
1-2 onion
peeled and chopped10-12 garlic cloves
peeled and chopped150g snap peas
1/4 cup Chinese chilli saucei
2 Tbsp hoisin sauce
2 Tbsp tomato sauce
1 tsp sesame oil
white rice
soy sauce
Method
Stir together the chilli, hoisin and tomato sauces with the sesame oil and set aside.
Cut the steaks into 2cm diced cubes and season well with salt and pepper.
Pat the oysters dry on a paper towel.
Heat a good dash of oil in a wok or frying-pan and pan-fry the onions over a moderately high heat for about 2-3 minutes, tossing regularly until they begin to soften.
Add the garlic and snap peas and continue to cook until garlic is lightly golden and the peas are bright green and crisp-tender. Set aside.
Stir-fry the beef in batches over a high heat; the beef needs to be well browned but remain rare to medium-rare.
Add the onion mix, oysters, snap peas and BBQ chilli sauce and toss to mix.
Serve sizzling hot from the wok or on a heavy preheated cast iron serving platter.
Accompany with rice and soy sauce.
Flaked chilli can be served to sprinkle on top for those who dare!
