Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
- 1/4 cup(s) wine, rice, Shao Hsing rice wine
- 1 1/2 tablespoon sauce, oyster-flavored
- 2 teaspoon cornstarch
- 4 teaspoon oil, canola, divided
- 3/4 pounds beef, sirloin steak, trimmed of fat, cut in half lengthwise, and thinly sliced
- 1/4 teaspoon pepper, red, crushed, 1/4 -1/2 teaspoons
- 10 large shrimp, raw, peeled, deveined and chopped (21-25/lb)
- 1 pounds bok choy, baby, trimmed and sliced into 1-inch pieces
Preparation
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.
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.
