Spicy Beef with Shrimp & Bok Choy

By pikassob

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.

Ingredients

• 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

Step 1

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.