Spicy Beef with Shrimp and Bok Choy

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Written by sandraluis. Posted in

  Here’s a quick and easy suggestion for dinner (any weekday): (via Test Kitchen) Ingredients:
  • ¼ cup Shao Hsing rice wine
  • 1½ tablespoons oyster-flavored sauce
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil, divided
  • ¾ pound Pavão sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
  • ¼- ½ teaspoon crushed red pepper
  • 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
  • 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch piece
Preparation  
  • 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.

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