Spicy Beef With Shrimp & Bok Choy

This is a 25-minute-to-make dish that serves 4, each serving only 204 calories. You can serve this over rice noodles or brown rice, or eat it on its own.

Shaoxing (or Shao Hsin) is a seasoned rice wine available in most larger supermarkets in the ethnic foods section or in Asian markets. If you can’t find it, you can use  dry sherry as an acceptable substitute.

• 1/4 cup Shaoxing rice wine
• 1 1/2 tablespoons 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
• 1/4-1/2 teaspoon crushed red pepper
• 10 raw shrimp,  peeled and deveined
• 1 pound baby bok choy, trimmed and sliced into 1-inch pieces
• crushed garlic to taste

Whisk the rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons of the oil in a large nonstick skillet or wok over medium-high heat. Add beef, garlic, and crushed red pepper to taste; cook, stirring, until the beef begins to brown which should take 1 to 2 minutes.

Add the cleaned raw shrimp and continue to cook, stirring, until the shrimp is opaque and pink – another 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 teaspoons of oil over medium-high heat in the same pan. Add the bok choy and cook, stirring, for 2-4 minutes until it begins to wilt. Stir in the cornstarch mixture.

Return the beef-shrimp mixture to the pan and cook, stirring for another minute until heated through and the sauce has thickened slightly.

Enjoy!