Spicy Beef with Shrimp & Bok Choy
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.
- 1/4 cup Shao Hsing rice wine, (see Ingredient note)
- 1 1/2 tablespoons oyster-flavored sauce
- 2 tsp cornstarch
- 4 tsp canola oil, divided
- 3/4 lb sirloin steak, trimmed of fat, thinly sliced
- 1/4-1/2 teaspoon crushed red pepper
- 10 raw shrimp, peeled, deveined and chopped
- 1 lb bok choy, preferably baby, trimmed and sliced
Preparation time 25mins
Cooking time 50mins
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.
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