Spicy Beef with Shrimp & Bok Choy
By á-1088
Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 54 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 22 g protein; 1 g fiber; 384 mg sodium; 660 mg potassium.
Ingredients
- 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
Details
Preparation
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. Transfer the beef, shrimp and any juices to a plate.
3.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.
You'll also love
- Mom's Bread Stuffing with ... 4.5/5 (15 Votes)
- Lowfat Carrot, Banana, Zucchini... 4.5/5 (15 Votes)
- Christmas Cauliflower Casserole 4.3/5 (39 Votes)
- Seriously Good Sausage Bites,... 4.2/5 (38 Votes)
- Ultimate Fondue (RedLobster... 3.8/5 (116 Votes)
- Creamy Cheesy Scalloped Potatoes 4.4/5 (24 Votes)
- Stir-Fried Beef and Broccoli -... 4.4/5 (24 Votes)
- Baked Panko-Crusted Shrimp 4.4/5 (25 Votes)
Review this recipe