Beef, Shrimp, Squid Recipe

Prepare beef

Place the thinly sliced beef in a bowl. Add 2 tbs soy sauce, 1 tbs rice wine, 1 tsp cornstarch and 1/4 tsp black pepper. Toss to coat thoroughly and let sit while you prepare other ingredients (at least 10 minutes).

Prepare seafood

Pat the shrimp and squid dry with paper towels. Sprinkle the shrimp and squid lightly with 1/2 tsp sea salt and the remaining 1/4 tsp black pepper. Keep refrigerated until ready to cook. Drying them helps achieve a quick sear.

Mince garlic and ginger, slice bell peppers and chop scallions and any greens. Keep vegetables separated by type for quick stir-frying. This mise en place should take about 5–7 minutes.

In a small bowl combine 2 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar and 1/2 cup stock. Stir to dissolve the sugar. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Heat a large wok or skillet over high heat until very hot (about 2–3 minutes). Add 1 tbs neutral oil and swirl to coat.

Sear the beef: Add the marinated beef in a single layer, quickly spread to avoid overcrowding. Stir-fry 1–2 minutes until browned on the edges but still slightly pink inside. Remove beef to a plate and keep warm.

Cook shrimp and squid: Add the remaining 1 tbs oil to the hot wok. Add the shrimp and stir for 30–45 seconds until they begin to turn pink. Add the squid rings and stir 30–60 seconds more until squid firms but is still tender. Remove seafood to the plate with beef. Do not overcook.

Aromatics and vegetables: Reduce heat to medium-high. Add a touch more oil if pan is dry, then add minced garlic and ginger and stir 15–20 seconds until fragrant (do not burn). Add bell peppers and baby bok choy (or napa cabbage) and stir-fry 1–2 minutes until just tender-crisp. Add scallions and stir 20 seconds.

Combine and finish: Return the beef, shrimp and squid to the wok. Pour the prepared oyster-soy sauce and stock mixture over the ingredients and toss to combine. Let the sauce come to a gentle simmer for about 30 seconds.

Thicken sauce: Give the cornstarch slurry a quick stir and drizzle it into the simmering wok while tossing. Cook 30–60 seconds until sauce thickens and coats the proteins and vegetables. Taste and adjust seasoning with a pinch of salt or extra soy if needed.

Finish: Turn off heat and stir in 1/2 tsp sesame oil for aroma. Transfer to a serving platter and garnish with sesame seeds and chopped cilantro or parsley. Serve immediately with lemon or lime wedges.