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.

Spicy Beef with Shrimp & Bok Choy

Photo by pikassob

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup Shao Hsing rice wine, (see Ingredient note)

  • tablespoons oyster-flavored sauce

  • 2

    tsp cornstarch

  • 4

    tsp canola oil, divided

  • ¾

    lb sirloin steak, trimmed of fat, thinly sliced

  • ¼-½

    teaspoon crushed red pepper

  • 10

    raw shrimp, peeled, deveined and chopped

  • 1

    lb bok choy, preferably baby, trimmed and sliced


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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