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

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.

RELATED RECIPES: Vegetable Fried Rice | Salt & Pepper Prawns | Shrimp Enchiladas Verde | Shrimp & Snow Pea Stir-Fry | Five-Spice Turkey & Lettuce Wraps

Great recipe, really easy and tasty, can't wait to make it again!

Anonymous, Nashville, TN

This was quick, easy and delicious! The only change I made was I tripled the cornstarch mixture because I like alot of sauce to put over the rice or noodles I serve with it. My 18 yr old son, whose favorite food is Chinese, loved it!! Cheryl & Nathan

Anonymous, Tulsa, OK

It took me a while to find bok choy and oyster sauce in my grocery store but the awesome taste of this meal was worth the hunt!

Anonymous, Whitehall, PA

This was a very fast and healthy meal. I found it a tad sweet though.

Kelly

My family enjoyed this dish. I served it along with some noodles seasoned with olive oil, garlic, and soy sauce. It was our first taste with bok choy as well, which I thought went well with this dish. I will make it again.

Jen, WA

Fantastic recipe. It's become a weekly staple at my house because it's quick, easy and delicious.

Anonymous, Millington, NJ

Very good and easy to make. Lots of flavor.

Anonymous, La Grange, IL

Tasted great, easy to cook. Shopping for ingredients can be somewhat difficult if you are not familiar with the products.

Anonymous, San Diego, Ca

The sauce for the dish was tasty, but the meat was bland. I think it would be a good idea to marinate the meat before it is stir-fried, or maybe add ginger and garlic along with the crushed red pepper.

, San Antonio , TX

Prepared this dish for the first time, served it over wheat linguini pasta, added fresh green beans and pine nuts -- loved it. Will definitely make this one again and likely customize it differently every time.

Bruce, Dallas, TX