1 ½ Tbsp oyster-flavored sauce
2 tsp cornstarch
4 tsp canola oil, divided
¾ lb sirloin steak, trimmed of fat
1 tsp crushed red pepper
10 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
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. 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 shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
3. 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.
Ingredient 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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 204
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 4gm
- Sodium 384mg 16%
- Total Carbohydrates 6gm 2%
- Fiber 1gm 1%
- Protein 22gm
- Cholesterol 54mg 18%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.