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20 minute dinner recipes

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Spicy Beef with Shrimp & Bok Choy


From EatingWell:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes



  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.


Per serving : 204 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 54 mg Cholesterol; 6 g Carbohydrates; 22 g Protein; 1 g Fiber; 384 mg Sodium; 660 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat

Tips & Notes