- 1/4 cup Shao Hsing rice wine, (see Ingredient note)
- 1 1/2 tablespoon oyster-flavored sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1/4-1 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 pieces
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.
- Serving: Per serving
- Calories: 204
- Carbohydrates: 6g
- Fat: 8g
- Protein: 22g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 54mg
- Potassium: 660mg
- Sodium: 384mg
- Exchanges: 1 vegetable, 3 very lean meat, 1 fat
- Carbohydrate Servings: 1/2