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Chef Alton’s Surf & Turf

Chef Alton’s Surf & Turf

Chef Alton's Surf & Turf | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
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Deserving Dad Award Winner, Chef Alton, shares his unique and totally delicious Surf & Turf recipe! It's like having a Panda Express right in your kitchen!

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Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 ½ lb sirloin, cut into 1/2" pieces
 ½ lb ribeye, cut into 1/2" pieces
 ½ lb shrimp, peeled and deveined
 ½ lb boneless, skinless chicken breasts, cut into 1/2" pieces
 ½ cup flour
 1 white onion, thinly sliced
 1 green bell pepper, thinly sliced
 ¼ cup sesame seeds
 1 ½ cups white rice
 1 bag chopped lettuce
 Crisco
 Montreal steak seasoning
 Montreal chicken seasoning
 lemon pepper seasoning
 Old Bay
 ¼ cup orange sauce
 ¼ cup teriyaki sauce
 ¼ cup sriracha mayo

Make the Rice
1

Bring 3 cups water to a boil in a large saucepan.

2

Add the rice, reduce heat to low, cover and simmer for about 20 minutes, until the rice is tender and all of the liquid has been absorbed.

3

Remove from heat and keep covered until ready to serve.

Surf & Turf
4

Season the shrimp with Old Bay to taste.

5

Heat 1 tbsp Crisco in a large pan over medium-low heat.

6

Add the shrimp to the pan and sauté for 8-10 minutes, stirring occasionally.

7

Season the sirloin with Montreal steak seasoning to taste. Heat 1 tbsp Crisco in a large pan and sauté 1/2 of the onions and peppers for 2-3 minutes.

8

Add the sirloin and continue sautéing for 6-8 minutes, until the steak is cooked through.

9

Add 1/2 of the shrimp to the sirloin mixture and stir in about 1/4 cup teriyaki sauce. Keep warm until ready to serve.

10

Season the ribeye with lemon pepper to taste. Heat 1 tbsp Crisco in a large pan and sauté the rest of the onions and peppers for 2-3 minutes.

11

Add the ribeye and continue sautéing for 6-8 minutes until the steak is cooked through.

12

Add the remaining shrimp to the ribeye mixture and stir in about 1/4 cup sriracha mayo. Keep warm until ready to serve.

Orange Chicken
13

Season the chicken with Montreal chicken seasoning to taste then toss in the flour.

14

Heat 1/2-3/4 cup Crisco in a large pan and pan fry the chicken for 8-10 minutes, until golden brown.

15

Remove the chicken from the oil toss in about 1/4 cup orange sauce. Sprinkle with sesame seeds.

Finish and Serve
16

Quickly sauté the chopped lettuce with 2-3 tbsp of water until slightly softened.

17

To serve, place a scoop of rice onto a plate and top with some of the lettuce. Add 1 scoop each of the teriyaki steak & shrimp, sriracha steak & shrimp, and orange chicken. Dig in and enjoy!

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Ingredients

 ½ lb sirloin, cut into 1/2" pieces
 ½ lb ribeye, cut into 1/2" pieces
 ½ lb shrimp, peeled and deveined
 ½ lb boneless, skinless chicken breasts, cut into 1/2" pieces
 ½ cup flour
 1 white onion, thinly sliced
 1 green bell pepper, thinly sliced
 ¼ cup sesame seeds
 1 ½ cups white rice
 1 bag chopped lettuce
 Crisco
 Montreal steak seasoning
 Montreal chicken seasoning
 lemon pepper seasoning
 Old Bay
 ¼ cup orange sauce
 ¼ cup teriyaki sauce
 ¼ cup sriracha mayo

Directions

Make the Rice
1

Bring 3 cups water to a boil in a large saucepan.

2

Add the rice, reduce heat to low, cover and simmer for about 20 minutes, until the rice is tender and all of the liquid has been absorbed.

3

Remove from heat and keep covered until ready to serve.

Surf & Turf
4

Season the shrimp with Old Bay to taste.

5

Heat 1 tbsp Crisco in a large pan over medium-low heat.

6

Add the shrimp to the pan and sauté for 8-10 minutes, stirring occasionally.

7

Season the sirloin with Montreal steak seasoning to taste. Heat 1 tbsp Crisco in a large pan and sauté 1/2 of the onions and peppers for 2-3 minutes.

8

Add the sirloin and continue sautéing for 6-8 minutes, until the steak is cooked through.

9

Add 1/2 of the shrimp to the sirloin mixture and stir in about 1/4 cup teriyaki sauce. Keep warm until ready to serve.

10

Season the ribeye with lemon pepper to taste. Heat 1 tbsp Crisco in a large pan and sauté the rest of the onions and peppers for 2-3 minutes.

11

Add the ribeye and continue sautéing for 6-8 minutes until the steak is cooked through.

12

Add the remaining shrimp to the ribeye mixture and stir in about 1/4 cup sriracha mayo. Keep warm until ready to serve.

Orange Chicken
13

Season the chicken with Montreal chicken seasoning to taste then toss in the flour.

14

Heat 1/2-3/4 cup Crisco in a large pan and pan fry the chicken for 8-10 minutes, until golden brown.

15

Remove the chicken from the oil toss in about 1/4 cup orange sauce. Sprinkle with sesame seeds.

Finish and Serve
16

Quickly sauté the chopped lettuce with 2-3 tbsp of water until slightly softened.

17

To serve, place a scoop of rice onto a plate and top with some of the lettuce. Add 1 scoop each of the teriyaki steak & shrimp, sriracha steak & shrimp, and orange chicken. Dig in and enjoy!

Chef Alton’s Surf & Turf

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