Spicy Beef with Shrimp & Bok Choy

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

Your rating: None Average: 4 (182 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

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.

Easy, quick and tasty
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...

Easy, healthy, tasty!

I made this last night for dinner and it was awesome! I cut the meat first & sautéed 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.

Easy to make and taste great
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.

delicious, quick preparation, quick cooking time, low calorie

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).

easy, good for change of pace

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