Spicy Beef with Shrimp & Bok Choy

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

Your rating: None Average: 4 (184 votes)

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.

"I love sweet and spicy food. I also added sriracha chili sauce. Awesome!!! "
Spicy Beef with Shrimp & Bok Choy

21 Reviews for Spicy Beef with Shrimp & Bok Choy


Love this recipe! This is my go-to on busy nights. I'd never tried bok choy before and was really impressed - love the crunch! I've even made it without the beef - using 20-30 shrimp (unchopped) and really enjoy it. I do add garlic (I love garlic!) and I have used a chilli-garlic sauce instead of the oyster-flavored sauce and sesame oil for the canola oil. I also add some shitake mushrooms based on other comments I saw. Always very good!


This was okay for me -- I ate it and enjoyed it! -- but as I often think when cooking something for the first time, it was missing a little something. I added garlic based on comments here as well as chicken broth and dark soy sauce -- two typical ingredients in most "basic" Chinese sauces. (The soy sauce is needed to balance out the strong taste of the rice wine but adds sodium.) I still think that the beef probably should have been marinated before using part of the sauce. These are just my picky notes. It was an okay meal with jasmine rice, but one that could be improved upon next time.


This was really great with some brown jasmine rice. I did substitute the canola oil for some sesame oil to add more flavor to it. To make it awesome I would probably add garlic and some shitake mushrooms to it next time.


this was a great recipe! Really easy to make...I didn't bother chopping the shrimp and just put them in whole. Everyone loved this including the kids!


Will definitely make this again - the beef came out really tender and the shrimp was fantastic. I will try switching the rice wine next time, probably to whatever wine we'll enjoy with the meal. Served it with soba noodles, but next time we'll try something else as well - maybe some ramen noodles or rice noodles. Bok choy is now a favorite for our preschool aged sons.


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