Spicy Beef with Shrimp, Edamame & Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From : They say this is only 200 calories per serving w/o the edamame... Either way, it was really good! Serve with hot-cooked brown basmati rice or rice noodles and a Tsing Tao beer and you'll feel like you're eating at your favorite Chinese restaurant! Ingredients:
1/4 cup rice wine |
1 1/2 tablespoon oyster sauce |
2 teaspoons cornstarch |
4 teaspoons canola oil, divided |
3/4 pound sirloin steak, trimmed of fat, thinly sliced |
1/2 teaspoon crushed red pepper |
10 raw shrimp, peeled, deveined and chopped |
1 cup edamame, frozen |
1 pound 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 of 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 shirmp are opaque and pink, 1 to 2 minutes. Transfer meat and all juices to a plate.
3. Heat remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and edamame and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and sauce has thickened slightly, about 1 minute.
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