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 will make you feel like you’re eating in your favorite Chinese restaurant.

Spicy Beef with Shrimp & Bok Choy Recipe 

Spicy Beef with Shrimp & Bok Choy

¼ sup Shao Hsing rice wine

1 ½ Tbsp. oyster-flavored sauce

2 tsp. cornstarch

4 tsp. canola, divided

¾ lb. sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

¼ – ½ tsp. crushed red pepper

10-12 raw shrimp (21-25 per pound), peeled, deveined and chopped

1 lb. bok choy, preferably baby bok choy , trimmed and sliced into 1 inch pieces

 

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 beef begins to brown. 1 to 2 minutes.  Add shrimp and continue to cook, stirring until 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.      4 servings

(Recipe for Spicy Beef with Shrimp & Bok Choy came from Diabetic Connect by Eating Well, September, 2013)