Surf And Turf, Asian Style

• 4 filet mignon, about 4 oz. each (see note at bottom)
• 2 1/2 tablespoons vegetable oil
• 1/3 cup minced scallion, plus
• 1/4 cup minced scallion
• 1 tablespoon peeled and minced fresh ginger, plus
• 2 teaspoons peeled and minced fresh ginger
• 1 tablespoon minced garlic, plus
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 2 tablespoons rice wine or 2 tablespoons water
• 3/4 cup low sodium chicken broth or 3/4 cup low sodium vegetable broth (make sure it's low-sodium!)
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce, plus
• 2 teaspoons soy sauce
• 1/2 tablespoon sesame oil
• 6 ounces medium shrimp, peeled and chopped
• 1 teaspoon szechuan peppercorns, ground

1. Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside.
2. Combine the 1/4 cup scallions, 1 tablespoon ginger and 1 tablespoon garlic in a small bowl; in another small bowl, combine the cornstarch and rice wine; in a 2-cup measure, combine the broth, oyster sauce, 1 tablespoon soy sauce and the sesame oil; place all the bowls near the stove.
3. Combine the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoon ginger, 2 teaspoons garlic and 2 teaspoons soy sauce in a small bowl, this is your topping; mix it well and set aside.
4. Broil the steaks until seared and nicely browned on one side, about 4 minutes; turn and broil 3 minutes more; spread the shrimp topping evenly over each filet then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (the steaks will be medium rare); transfer the steaks to a warm platter or 4 warm plates.
5. While the steaks are cooking, heat a wok or skillet and add the remaining 1/2 tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok; stir until the scallions soften, about 30 seconds, then add the liquids in the measuring cup; bring to a boil; stir up the cornstarch mixture and stir it into the wok; when the sauce thickens, about 1 minute, spoon 2 tablespoons of the mixture onto each steak and pass the remainder of the sauce at the table.
6. Note- for my husband and me, I used 2 8-oz filets (because we're pigs) and did not halve the seafood and sauce mixture; the cooking time was roughly doubled and the steaks turned out medium to medium rare.

filet, vegetable oil, scallion, scallion, fresh ginger, fresh ginger, garlic, garlic, cornstarch, rice wine, chicken broth, oyster sauce, soy sauce, soy sauce, sesame oil, shrimp, szechuan peppercorns

Taken from www.food.com/recipe/surf-and-turf-asian-style-110456 (may not work)