Steakhouse Surf & Turf Takeout Box with Fried Rice

Instructions

Step 1: Start with the fried rice. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the scrambled eggs and peas and carrots, stirring until cooked through (about 2 minutes).

Step 2: Add the cooled cooked rice to the skillet and break up any clumps. Stir in 2 tbsp soy sauce and 1 tbsp sesame oil, mixing well until the rice is evenly coated.

Step 3: Toss in 1 clove of the minced garlic and cook for 1 more minute until fragrant. Transfer the fried rice to your serving plate and set aside.

Step 4: Pat your steak dry with paper towels and season generously with salt and black pepper on both sides.

Step 5: Heat 1 tbsp vegetable oil in a skillet over medium-high heat until it just starts to smoke. Sear the steak for 3-4 minutes per side for medium-rare, depending on thickness. Transfer to your plate and top with a pat of butter and fresh green onions.

Step 6: In the same skillet, melt 1 tbsp butter over medium-high heat. Add the shrimp and remaining 1 clove minced garlic, cooking for 2-3 minutes per side until pink and caramelized.

Step 7: Plate everything together with the shrimp alongside the steak, fried rice on the side, and a sprinkle of green onions on top.

Storage and Reheating Tips

This dish is best enjoyed fresh, but leftovers can be stored in airtight containers in the refrigerator for up to 2 days. Keep the steak, shrimp, and fried rice in separate containers to prevent sogginess.

To reheat, gently warm the steak and shrimp in a skillet over low heat for 2-3 minutes until warmed through. Reheat the fried rice in the microwave in 30-second intervals, stirring between each one, or in a skillet with a splash of sesame oil.

For best results, avoid reheating the steak to a higher temperature than its original doneness, as it may become tough.