Spicy beef with shrimp and bok choy

Recipe Information

Ingredients

• 1/4 cup Shao Hsing rice wine

• 1 1/2 tablespoons oyster sauce

• 2 teaspoons cornstarch

• 4 teaspoons canola oil, divided

• 3/4 pound sirloin beef steak, trimmed of fat, cut in half lengthwise, and thinly sliced

• 1/4-1/2 teaspoon crushed red pepper flakes

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

• 1 pound bok choy, trimmed and sliced into 1-inch pieces

• 1 clove garlic, minced

Directions

• Combine the rice wine, oyster sauce, and cornstarch in a small bowl. Whisk until the cornstarch has dissolved.

• Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Cook the beef and crushed red pepper to taste for 1-2 minutes or until the beef begins to brown. Add the garlic and shrimp, and cook for 1-2 minutes or until the shrimp is opaque and pink. Remove the beef, shrimp, and any juices from the pan.

• Add the remaining 2 teaspoons of oil over medium-high heat in the same pan or wok. Cook the bok choy for 2-4 minutes or until it begins to wilt. Add in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook until it has heated through and the sauce has thickened, about 1 minute.

Nutrition (per serving)

• Calories: 204 cal

• Total fat: 8g

• Saturated fat: 2g

• Monounsaturated fat: 4g

• Cholesterol: 54mg

• Sodium: 384mg

• Potassium: 660mg

• Carbohydrate: 6g

• Fiber: 1g

• Sugar: 0g

• Protein: 22g