Spicy Beef with Shrimp & Bok Choy

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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 will make you feel like you're eating in your favorite Chinese restaurant.

Spicy Beef with Shrimp & Bok Choy
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings, about 1 cup each

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

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
204
Carbohydrates
6g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
22g
Cholesterol
54mg
Dietary Fiber
1g
Potassium
660mg
Sodium
384mg
Added Sugars
0g
Exchanges
1 vegetable
3 very lean meat
1 fat
Carbohydrate Servings
1/2
Vitamin A (100% daily value)
Vitamin C (50% dv)
Zinc (23% dv)
Iron (15% dv).

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