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Thursday, 13 October 2011

Spicy Beef With Shrimp and Bok Choy

  • 1/4 cup(s) rice wine
  • 1 1/2 tablespoon oyster sauce
  • 2 teaspoon cornstarch
  • 4 teaspoon canola oil
  • 3/4 pounds sirloin steak
  • 1/4 teaspoon red pepper crushed
  • 10 large raw shrimp
  • 1 pounds bok choy

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.
3. Transfer the beef, shrimp and any juices to a plate.
4.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.
5. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute. 

 Nutritional Info (Per serving):
Calories: 204, Saturated Fat: 2g, Sodium: 384mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 6g, Cholesterol: 54mg, Protein: 22g


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