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Spicy Beef with Shrimp & Bok Choy

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

Your rating: None Average: 4.2 (139 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.


READER'S COMMENT:
"I love sweet and spicy food. I also added sriracha chili sauce. Awesome!!! "
Spicy Beef with Shrimp & Bok Choy Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 54 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 very lean meat, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Budget
Type of Dish
Main dish, fish/seafood
Main dish, meat
Ease of Preparation
Easy
Ethnic/Regional
Asian
Chinese
Total Time
30 minutes or less
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Main Ingredient
Beef
Shellfish
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
October/November 2005
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