Spicy Beef With Shrimp and Bok Choy |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In my search for recipes using bok choy, I ran across this recipe on I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. NOTE: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute. 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 |
Directions:
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.
3. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
4. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
5. Transfer the beef, shrimp and any juices to a plate.
6. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
7. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
8. 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.
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