Spicy Beef with Shrimp & Bok Choy

Rating: 4.43 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
25 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

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  • 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.

  • 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

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 Facts

Serving Size: about 1 cup
Per Serving:
198 calories; protein 20.4g; carbohydrates 5.6g; dietary fiber 1.1g; sugars 2g; fat 8.3g; saturated fat 1.7g; cholesterol 63.3mg; vitamin a iu 4795.7IU; vitamin c 29mg; folate 54.7mcg; calcium 123.1mg; iron 2.3mg; magnesium 30.7mg; potassium 646.6mg; sodium 446.2mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1 vegetable, 3 lean meat, 1 fat
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Reviews (13)

Read More Reviews
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
HealthyGEO
Rating: 3 stars
05/02/2013
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
nhlchelle@hotmail.com
Rating: 5 stars
10/29/2011
Absolutely delicious! This was delicious and so quick and easy! I only made a few changes: 1. I added about 1/4 cup of beef broth to make it slightly saucier 2. I added pea pods (YUM!) 3. When I was frying the veggies I added 2 cloves of fresh garlic We ate it over some white rice (judge away I love my rice) and it's going into the "favorites" category of my recipe box! Pros: Light flavourful quick easy Read More
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Emily Piche
Rating: 4 stars
11/14/2013
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 Read More
ashleyadm
Rating: 5 stars
10/30/2011
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. Read More
Mitchell Hellman
Rating: 5 stars
10/30/2011
Excellent recipe. The only change/addition I made was a squirt of Sri Racha chile hot sauce on top of each serving to add a little kick. Read More
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okimadoki
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/09/2012
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 Read More
EatingWell User
Rating: 4 stars
09/13/2012
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 Read More
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