Spicy Beef With Shrimp and Bok Choy
This one-dish meal introduces the fresh crunch of bok choy in a savoury stir fry with sliced sirloin steak and chopped shrimp. A simple sauce made with Shao Hsing rice wine and oyster sauce brings everything together. The dish cooks quickly, making it an ideal weeknight dinner. It is traditionally served over rice noodles or brown basmati rice. Preparation and cooking times are estimated for this recipe, which serves four people.
Ingredients
- 1/4 cup rice wine, Shao Hsing
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3/4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 10 raw shrimp, peeled, deveined and chopped (21-25 per pound)
- 1 lb bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
Method
- Combine the rice wine, oyster sauce and cornstarch in a small bowl, whisking until the cornstarch has fully dissolved.
- Place a large nonstick skillet or wok on the heat with 2 teaspoons of the oil.
- Put the sliced beef and crushed red pepper into the hot pan and cook while stirring for 1 to 2 minutes, until the meat starts to brown.
- Add the chopped shrimp to the pan and continue cooking and stirring for another 1 to 2 minutes, until the shrimp turn opaque and pink.
- Move the cooked beef and shrimp along with any pan juices onto a plate.
- Pour the remaining 2 teaspoons of oil into the same pan and return it to the heat.
- Add the sliced bok choy to the pan and cook, stirring frequently, for 2 to 4 minutes until it starts to wilt.
- Pour in the prepared cornstarch mixture. Add the beef and shrimp back into the pan and cook, stirring, for about 1 minute until everything is hot and the sauce has thickened slightly.
Nutrition (per serving)
Sodium340400 mg
Recipe details
CategoryOne Dish Meal
AuthorHappy Hippie
