Posted on in

“Feeling A Little Shellfish Tonight?”

Prepare this beloved Chinese culinary masterpiece in the comfort of your own kitchen.

This Asian-inspired creation boasts a medley of vibrant, crunchy vegetables, and tender steak expertly combined with a special sauce, entwined with your preferred noodles.
Looking to elevate this dish to perfection? Incorporate some freshly harvested lobster meat into this dish. The succulent lobster takes center stage and adds an extra layer of indulgence to the experience.

In no time, you’ll savor a delectable surf and turf delight your family will enjoy.

Ingredients

  • 2 TBS peanut or olive oil
  • 1 cup sweet onion, sliced
  • 2 TBS ginger, minced
  • 4 cloves garlic, minced
  • 1 cup carrots, shredded
  • 1 1/2 cup broccoli florets, small pieces
  • 4 cups napa cabbage(gf)
  • 1 red bell pepper, diced
  • 8 ozs sirloin steaks, shaved thin
  • 8 ozs lobster meat
  • 1 can baby corn, drained
  • 8 ozs lo mein noodles, rice noodles, or spaghetti, cooked
  • 1 cup scallions, (green onions), sliced

  • Sauce

  • 1/2 cup beef broth (or seafood)
  • 4 TBS oyster sauce
  • 4 TBS dry sherry
  • 4 tsp tamari sauce (soy)
  • 4 tsp sugar
  • 3 tsp sesame oil
  • 1 TBS corn start
  • 1/4 tsp salt, optional

Directions

  1. To make the sauce: Add all ingredients to a bowl. Mix and put aside
  2. Prepare all the ingredients, by chopping, slicing, dicing, etc. Place in individual bowls or stack ingredients in piles on a large cutting board.
  3. Cook your noodles, drain and put aside.
  4. Heat the oil in a wok or large sauté pan. (Note: I like to divide the ingredients in half, sautéing in two separate batches to not overload the pan).
  5. Stir in half of the onions into the pan, cook for 2 minutes. Stir half of the ginger, garlic, carrots, broccoli, cabbage, and peppers. Cook for 2 mins. Stir in half of the steak and lobster meat. Cook for 2 mins. Toss in half of the corn and the cooked noodles and cook for 2 mins. Pour in half of the sauce and toss to coat ingredients. Cook until all the ingredients are heated.
  6. Serve in individual bowls. Top with fresh scallions.

This recipe is courtesy of Linda Bonwill.

Chinese Steak and Lobster in Bowl