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The Surf and Turf Recipe I have in my Rotation

My boyfriend and I are currently obsessed with my teriyaki style surf and turf recipe. With just 5 ingredients it packs a punch of flavor. Definitely a rotation recipe because of how easy it is to cook.

Ingredients:

-1.5 lbs of cubed steak

-1lb of shrimp

-Kinder’s The Blend seasoning

-Bachan’s Japanese BBQ Sauce

Directions:

-Step 1: Season Meat(2.5 tbs the blend seasoning for Shrimp, 5 Tbs The blend seasoning for Beef *PRO TIP* add 1 tbs of corn starch/baking soda to beef to tenderize), Chop carrots into ½ in strips

-Step 2: Air fry carrots at 400F for 20 minutes (add salt + olive oil)

-Step 3:Quickly cook shrimp on each side on medium low heat (leave slightly undercooked because we will be sauteing in sauce later)

-Step 4: Quickly brown meat not cooking all the way through (we will be sauteing in sauce later)*PRO TIP* cook on high for the nice sear

-Step 5: Add Bachan’s Japanese BBQ sauce in pan on Low to thicken + add shrimp and saute for about 2 mins

-Step 6: Add Bachan’s Japanese BBQ sauce in pan on low to thicken + add beef and saute for about 2 minutes

-Step 7: Assemble a plate and enjoy it with rice!!

#lemon8partner #Surfandturf #teriyakistylebeef #teriyakistyleshrimp #steakandshrimp

4/1 Edited to

This teriyaki surf and turf is one of my favorite quick meals when I want something satisfying but easy to prepare. The combination of cubed steak and shrimp gives a delicious contrast in textures and flavors, especially when coated with Kinder’s The Blend seasoning and Bachan’s Japanese BBQ Sauce. I love that the sauce is able to thicken gently on low heat, allowing the meats to soak up the sweet and tangy Japanese BBQ flavors. One of my go-to cooking tips is to add about a tablespoon of cornstarch or baking soda to the beef before cooking — it really helps tenderize the steak, making each bite melt in your mouth. Also, air-frying the carrot strips at high temperature with some olive oil and salt gives the perfect crispy texture without being oily, balancing the richness of the meats. I usually leave the shrimp slightly undercooked initially because finishing it in the sauce prevents overcooking, keeping it juicy and tender. Browning the beef on high heat for a quick sear locks in the flavors before sautéing everything together in the sauce. Serving this surf and turf over steamed rice is my favorite way to enjoy every bit of the flavorful sauce. This recipe has become a regular in my meal rotation because it uses minimal ingredients but delivers big on taste and texture. If you’re looking to impress without spending hours in the kitchen, this 5-ingredient teriyaki surf and turf recipe is definitely worth a try!

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