1/2 Meat & 1/2 Seafood Combo Recipe

Select proteins

Choose any two proteins from the Proteins section (for example: 8 oz beef sirloin + 8 oz shrimp). Keep other proteins refrigerated for another use.

Pat chosen proteins dry with paper towels. Place meats/seafood into a shallow bowl or zip-top bag.

In a small bowl whisk together soy sauce, rice wine (or sherry), sesame oil, minced garlic, grated ginger and honey/brown sugar. Pour half of this mixture (approximately 2 tbs) over the proteins to marinate briefly. Reserve the remaining mixture for finishing sauce. Marinate beef/chicken for 15–30 minutes; marinate shrimp/scallops/salmon for 10–15 minutes (do not over-marinate seafood).

Season proteins lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper just before cooking.

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

If one of your chosen proteins is beef or chicken: Add beef or chicken in a single layer (do not overcrowd). Cook beef sirloin strips 2–3 minutes per side for medium-rare to medium, or until browned and cooked through. Cook chicken pieces 4–5 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). Transfer cooked meat to a warm plate and tent with foil.

Wipe the pan quickly with a paper towel if needed. Add the remaining 1 tablespoon vegetable oil and 1/2 tablespoon butter. When the fat is hot, add seafood (shrimp, scallops, or salmon) in a single layer. Cook shrimp 1–2 minutes per side until pink and opaque. Cook scallops 1.5–2 minutes per side until golden-brown. Cook salmon cubes 2–3 minutes per side until opaque and just cooked through. Avoid overcooking seafood. Season seafood with a pinch of salt and pepper while cooking. Transfer seafood to plate with meat.

If you cooked both proteins sequentially in the same pan, use the residual fond to build a quick glaze: reduce heat to medium, add the reserved marinade/sauce to the pan (remaining soy mixture) and simmer for 30–60 seconds until slightly thickened and alcohol cooked off. Stir in remaining 1/2 tablespoon butter to gloss the sauce.

Return both proteins briefly to the pan (30–60 seconds) and toss to coat with the glaze. Remove from heat.

Divide steamed rice and steamed vegetables between two plates (about 1 cup rice and 1/2 cup vegetables per person).

Arrange half meat and half seafood on each plate so each serving contains both proteins. Spoon any remaining glaze from the pan over proteins and rice.

Garnish with chopped parsley or cilantro, a squeeze of lemon over seafood, and a light sprinkle of red pepper flakes if desired. Adjust salt and pepper to taste.

Serve immediately while hot.