Spicy Beef with Shrimp & Bok Choy Ingredients
Spicy Beef with Shrimp & Bok Choy
Oyster sauce and rice wine give this speedy stir-fry a rich flavor
that balances the clean, sweet crunch of bok choy. Make It a Meal:
Rice noodles or brown basmati rice and a Tsing Tao beer will make
you feel like you're eating in your favorite Chinese restaurant.
Makes 4 servings, about 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
1/4 cup Shao Hsing rice wine (see Ingredient note)
1 1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and
thinly sliced
1/4-1/2 teaspoon crushed red pepper
10 raw shrimp (21-25 per pound), peeled, deveined and chopped
1 pound bok choy, preferably baby bok choy, trimmed and sliced into
1-inch pieces
Method of cooking Spicy Beef with Shrimp & Bok Choy
1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until
the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high
heat. Add beef and crushed red pepper to taste; cook, stirring, until
the beef begins to brown, 1 to 2 minutes. Add shrimp and continue
to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the
same pan. Add bok choy and cook, stirring, until it begins to wilt,
2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp
mixture to the pan and cook, stirring, until heated through and the
sauce has thickened slightly, about 1 minute.
NUTRITION INFORMATION: Per serving: 204 calories; 8 g fat (2 g sat,
4 g mono); 54 mg cholesterol; 6 g carbohydrate; 22 g protein; 1 g
fiber; 384 mg sodium; 660 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Vitamin C (50% dv), Zinc (23% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 1 fat
TIP: Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice
wine. It is available in most Asian specialty markets and some larger
supermarkets in the Asian section. If unavailable, dry sherry is an
acceptable substitute.
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