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Surf and Turf Stir Fry


Shrimp and lean beef make this a sea and land favorite.

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  • 1 pound medium shrimp, peeled and deveined
  • 3/4 pound lean beef steak, sliced the same size as the shrimp
  • 3/8 teaspoon ground ginger
  • 3/8 teaspoon cayenne pepper
  • 2 large clove garlic, minced
  • 2 tablespoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons sesame oil
  • 1 red bell pepper, sliced into thin strips
  • 1 onion, sliced
  • 4 tablespoons teriyaki sauce
  • 3/4 pound sugar snap peas
  • 1 head baby bok choy
  • 2 tbs cornstarch
  • 3/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1 can sliced water chestnuts


Servings 8
Preparation time 20mins
Cooking time 40mins


Step 1

Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.

Heat sesame oil in a large wok or skillet and sear beef, add red bell pepper and saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Add water chestnuts stir an additional 2 minutes add thick parts of bok choy and stir 2 minutes.

Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils ad bok choy greens, stir 1 minute. Sprinkle with salt. Spoon shrimp mixture over rice.

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