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Spicy Beef with Shrimp & Bok Choy

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”

Ingredients

    • ¼ cup Shao Hsing rice wine, (see Ingredient note)
    • 1½ tablespoons oyster-flavored sauce
    • 2 teaspoons cornstarch
    • 4 teaspoons canola oil, divided
    • ¾ pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
    • ¼- ½ 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

Directions

  • 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.
  • 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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