Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30193/
Spicy Beef with Shrimp & Bok Choy
Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.
Make It a Meal: Rice noodles or brown basmati rice and a Tsing Tao beer will make you feel like you're eating in your favorite Chinese restaurant.
Yield: 4 servings, about 1 cup each
Preparation Time: 25 minutes
Ingredients
| 1/4 | cup | Shao Hsing rice wine (see Ingredient note) | |
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| 1 1/2 | Tablespoons | oyster-flavored sauce | |
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| 2 | teaspoons | cornstarch | |
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| 4 | teaspoons | canola oil, divided | |
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| 3/4 | pound | sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced | |
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| 1/4-1/2 | teaspoon | crushed red pepper | |
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| 10 | raw shrimp (21-25 per pound), peeled, deveined and chopped | ||
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| 1 | pound | bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces | |
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Nutrition Facts
Yield: 4 servings, about 1 cup each
Approximate Nutrient Content per serving:
| Calories: | 204 | |
| Calories From Fat: | 72 | |
| Total Fat: | 8g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 54mg | |
| Sodium: | 384mg | |
| Total Carbohydrates: | 6g | |
| Dietary Fiber: | 1g | |
| Protein: | 22g |
Vitamin A (100% daily value), Vitamin C (50% dv), Zinc (23% dv), Iron (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
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.
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30193/
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