Spicy Beef with Shrimp & Bok Choy

Spicy Beef with Shrimp & Bok Choy

21 Reviews
From: EatingWell Magazine, October/November 2005

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 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 198 calories; 8 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 20 g protein; 55 mcg folate; 63 mg cholesterol; 2 g sugars; 1 g added sugars; 4796 IU vitamin A; 29 mg vitamin C; 123 mg calcium; 2 mg iron; 446 mg sodium; 647 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 lean meat, 1 fat

Reviews 21

November 13, 2013
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By: Emily Piche
Perfect Family Meal The sauce was awesome just as written. I have a big family so I tripled recipe, omitted bok choy and added fresh green beans, broccoli, red bell pepper and baby corn. Also added extra red pepper flakes, and soaked the meat in a mix of soy and worcestershire sauce with some minced garlic before cooking. The results were better than anything I get from my local Chinese restaurant. Everyone in my family raved about this and I will be making again often. Pros: Easy, quick and tasty
May 02, 2013
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By: HealthyGEO
Good base. Great with additions! I read this recipe and thought, what, no ginger? I followed the recipe but added a red bell pepper, garlic, ginger, and roasted peanuts. I think a splash of lime juice would have made it awesome. I think this recipe was a good base, but it must taste rather bland without these additions... Pros: Easy, healthy, tasty! Cons: too simple
March 03, 2013
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By: hairbymarissa
Yummyyyyy I made this last night for dinner and it was awesome! I cut the meat first & sauteed it with Worcester sauce salt & pepper and some garlic powder and soaked it in a bowl while I prepared everything. I made rice vermicelli noodles with it and threw it into the mix. Next time I will put more vegtables. Pros: Easy to make and taste great
February 05, 2013
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By: EatingWell User
Tasty, ful of flavor, and delicious This was a quick and yummy meal. My kids went back for seconds and they are picky. I threw in some broccoli, green onions, fresh parsley, and fresh cilantro. Next time I'll probably add bell peppers and substitute chicken for the beef. Pros: delicious, quick preparation, quick cooking time, low calorie Cons: beef needs to be sliced really thin or marinated beforehand
October 08, 2012
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By: EatingWell User
I made this recipe as written and served over brown rice. I loved this dish but would up the amount of crushed red pepper next time (I used a 1/2 tsp). Pros: easy, good for change of pace Cons: needs more seasoning
September 13, 2012
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By: EatingWell User
Great beginner dish. I timed the whole thing and it was done in 30 minutes. Pretty good results for half an hour's work. Pros: easy to make Cons: none
May 04, 2012
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By: EatingWell User
Impressive I really am just starting to get into cooking a bit more. Still a beginner here but decided to tackle this dish. First off, for some reason baby bok choy is impossible to find in the grocery store- but was able to find it eventually (they even labeled kale as bok choy). I made the meal as directed but chose to slice the steak thin at first and marinade for a bit using sherry, garlic and oyster sauce. I used frozen shrimp instead of fresh. I also added the following: garlic, baby corn and shiitake mushrooms. All cooked in the same frying pan using the directions and added rice. Delicious! So surprising that I was able to create something so delicious. Pros: Easy to make, Easy to alter, Fast, Light, Enjoyed by all. Cons: More veggies
March 28, 2012
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By: smaspillane
Easy and Tasty this is the first time that i have made an Asian dish and it turned out well. who knew good tasting Asian food could be so easy to make? based on reviews, i added some veggies. i chose to add red bell peppers to the mix. they require about the same cooking time as the bok choy so it worked out well. plus, the red looked pretty against the green of the bok choy. this will definitely be a repeat for me. Pros: quick to make Cons: could use some more sauce
October 05, 2011
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By: BeppieStar
Good as is...but it could be great! The meat would be better if it were sliced very thin and marinated in an additional batch of sauce. Also could use a little dash of sweetness...chopped honey roasted peanuts or maybe a half teaspoon sugar. Pros: Quick stir fry sauce Cons: Needs a little more