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"Today, we're doing a super-fun, make-your-own-takeout dinner," says Rach. "It's a Korean-style surf and turf of shrimp scampi and beef and broccoli. Yum, yum, yum!" She likes to serve the scampi first as an appetizer, along with store-bought kimchi gyoza. The meal comes together quickly once you prep the ingredients and is a real crowd-pleaser! 

For a different take on surf and turf from Rach, check out her Surf 'n' Turf Caesar Salad with Grilled Shrimp & Steak


For the Korean-Style Scampi:
  • 6 tablespoons butter
  • 2 teaspoons gochugaru or red pepper flakes of choice
  • 6 cloves garlic, grated or chopped
  • An inch or 2 of ginger, chopped
  • 12 very large, fresh-smelling shrimp, tails on and deveined
  • About 1 tablespoon fish sauce
  • Big splash of Shaoxing, sherry or mirin
  • Juice of 1 lemon
  • A handful of cilantro leaves, chopped
  • A few scallions, thinly sliced on bias
  • 4 ciabatta rolls, split and charred for mopping
For the Korean-Style Beef and Broccoli:
  • Salt
  • 2 bunches of broccolini, cut into bite-sized pieces
  • ¼ cup Shaoxing or mirin
  • 1 teaspoon gochugaru or red pepper flakes of choice
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark toasted sesame oil
  • 1 pound thinly sliced boneless short rib or Wagu shoulder of beef, 1/8-inch thick (Rach buys hers from H Mart)
  • White or brown rice, made to package directions in stock or broth
  • ¼ cup high-temperature cooking oil
  • 1 tablespoon cornstarch in slurry with warm water (2 to 3 tablespoons)
  • Sesame seeds, to serve


Serves: The scampi serves 4 as appetizer or 2 as entree; the beef and broccoli serves 4


For the scampi, melt butter in 12-inch cast-iron or stainless skillet over medium heat.

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Add chili, garlic, ginger, shrimp, fish sauce and Shaoxing and cook about 3 minutes, then turn and cook 2 minutes more, until pink and cooked through. Add lemon juice and top with cilantro and scallions.   

Cut bread and surround the scampi with chunks of it for mopping. 

For the beef and broccoli, boil a few inches of water in a deep skillet or pot and when it boils, salt it. Set up a bowl of ice water to cold shock. Cook broccolini 3 minutes in salted water and cold shock, then drain and pat dry.   

Whisk up in a medium-large bowl the 6 marinade ingredients. Pour half into a separate smaller bowl and add all the beef to the other half of marinade. 
Cook rice while beef marinates. Cook to package directions in stock or broth rather than water.  

Heat large cast-iron or nonstick skillet with high-temp oil. Brown and crisp meat in 1 or 2 batches, then remove to platter. Add broccolini and heat and crisp at edges. Add the beef back and the remaining sauce and slurry and toss. Serve with sesame seeds and rice.