Surf and Turf Sizzle
1 pound boneless top sirloin steak, cut into thin, 2-inch-long strips
1 pound large shrimp, peeled and deveined
1/3 cup fresh lime juice
½ cup chicken stock
4 Tablespoons hoisin sauce
2 Tablespoons honey
2 Tablespoons soy sauce
2 Tablespoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons toasted sesame oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 sugar pea pods
2 Tablespoons cornstarch
Hot cooked rice
Green onion for garnish, sliced
In a large bowl, combine top sirloin, lime juice, chicken stock, hoisin sauce, honey, soy sauce, ginger, garlic and oil. Toss to coat, marinating steak for at least one hour in the refrigerator.
Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.
Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.
Add shrimp, bell peppers, snow pea pods and marinade to the pan; sauté for three minutes, stirring constantly and shrimp turn pink.
Serve over hot cooked rice and garnish with sliced green onion.