Ingredients

• 1 pound filet mignon or rib eye steak, cut into 1-inch squares by 1/2-inch thick
• 1 pound medium size scallops, sliced in half
• 1/2 cup dry red wine, Syrah
• 1 1/2 tablespoons minced ginger
• 1/4 cup chopped scallions plus 1 tablespoon, for garnish
• 1 tablespoon minced garlic
• 3 tablespoons cornstarch
• Canola oil, to cook
• 3 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 pound sugar snaps, both ends removed, blanched and shocked
• 1 cup chicken stock
• Salt and black pepper, to taste
• 10 crispy rice cakes, deep fried in fryer or bought already fried

Instructions

1. Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare.
2. To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish.
3. PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.