Beef & Scallop Saute
Lightning-fast beef and sea scallop stir-fry with garlic, ginger, red pepper flakes, and scallions in peanut oil. Surf and turf in a wok, done in under a minute of actual cooking.
YIELD
4 servingsPREP
10 minCOOK
1 minREADY
11 minThis might be the fastest surf and turf you’ll ever make.
Beef strips and plump sea scallops hit a smoking-hot wok with garlic and peanut oil, then get tossed with ginger, red pepper flakes, and a shower of sliced scallions.
The entire cook time? About 60 seconds. That’s not a typo.
The secret is screaming-hot heat and keeping everything moving so the beef sears and the scallops stay tender, not rubbery.
Pro Tips
- Pat the scallops bone-dry with paper towels before they hit the wok. Moisture is the enemy of a good sear.
- Have every ingredient prepped and within arm’s reach before you start. There’s zero time to chop once the oil is hot.
- Serve over steamed jasmine rice or toss with lo mein noodles for a complete meal.
- If you don’t have peanut oil, avocado oil handles high heat just as well.
Ingredients
Directions
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
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