Jul 14 2026
Restaurants›Fish Restaurant + Bar›Surf N' Turf Teriyaki Bowl Recipe

Surf N' Turf Teriyaki Bowl Recipe

Inspired by Fish Restaurant + Bar
Time1h 30m
Serves4

teriyaki marinated skirt steak & shrimp, julienned vegetables, bell peppers, brown rice, sesame seeds

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Ingredients

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Protein

Marinade

Vegetables

Grains

Garnish

Method

Preparation

  1. 1

    Marinate the Proteins

    In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to make the marinade. Place the skirt steak and shrimp into separate bags or containers and pour half of the marinade over each. Seal and refrigerate for at least 30 minutes, or up to 2 hours.

  2. 2

    Cook the Brown Rice

    Rinse the brown rice under cold water. In a pot, combine 2 cups of brown rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Cooking

  1. 3

    Cook the Skirt Steak

    Preheat a grill or skillet over medium-high heat. Remove the skirt steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.

  2. 4

    Cook the Shrimp

    In the same skillet or on the grill, add the marinated shrimp. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.

  3. 5

    Sauté the Vegetables

    In a large skillet, add a little oil over medium heat. Add the julienned bell peppers, carrots, and zucchini. Sauté for about 5-7 minutes until tender-crisp. Season with a pinch of salt and pepper.

Assembly

  1. 6

    Assemble the Bowl

    In a bowl, add a serving of brown rice. Top with sliced skirt steak, cooked shrimp, and sautéed vegetables. Garnish with sesame seeds and sliced green onions.

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