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Spicy Beef with Shrimp & Bok Choy


Nutritional Info (Per serving):
Calories: 204, Saturated Fat: 2g, Sodium: 384mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 6g, Cholesterol: 54mg, Protein: 22g
Carb Choices: 0.5

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

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  • 1/4 cup(s) wine, rice, Shao Hsing rice wine 1 1/2 tablespoon sauce, oyster-flavored 2 teaspoon cornstarch 4 teaspoon oil, canola, divided 3/4 pounds beef, sirloin steak, trimmed of fat, cut in half le


Servings 4
Adapted from


Step 1

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

2. 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.

3. 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.

5. 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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