Name: Spicy Beef with Shrimp & Bok Choy
Cook time: 25 min
Total time: 25 min
Ingredients: 1/4 cup Shao Hsing rice wine, (see Ingredient note); 1.5 tablespoons oyster-flavored sauce; 2 teaspoons cornstarch; 4 teaspoons canola oil, divided; 0.75 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

Spicy Beef with Shrimp & Bok Choy

4.3

(16)

16 Reviews

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

Updated on August 16, 2019

Cook Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

4 servings, about 1 cup each

Nutrition Profile:

Low-Calorie Low Carbohydrate Dairy-Free Gluten-Free Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

1/4 cup Shao Hsing rice wine, (see Ingredient note)
1 ½ tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
¾ 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

Directions

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
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 (per serving)

198	Calories
8g	Fat
6g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup
Calories 198
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Added Sugars 1g	2%
Protein 20g	41%
Total Fat 8g	11%
Saturated Fat 2g	9%
Cholesterol 63mg	21%
Vitamin A 4796IU	96%
Vitamin C 29mg	32%
Folate 55mcg	14%
Sodium 446mg	19%
Calcium 123mg	9%
Iron 2mg	13%
Magnesium 31mg	7%
Potassium 647mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.