Beef and Shrimp with Bok Choy

I love expanding my stir fry repertoire. This one is especially good - beef and shrimp combined with crunchy baby bok choy (they are so cute, those baby bok choys!) in a sweet and salty sauce. As often as I can get my hands on those adorable baby bok choys, I will be making this.

Start by cutting up the bok choy. Like with other stir fries, you want the pieces of the vegetables and the meat to be similar sized so that they cook evenly.

Make the sauce by combining the cornstarch, rice wine and oyster sauce.

Whisk until the cornstarch is dissolved.

Now heat the oil in the pan over medium high heat and when it's hot, add the beef.

Toss in the red pepper flakes, then cook and stir for about 2 minutes or until the beef is browned.

Transfer the beef to a plate. Add a little more oil to the skillet, then add the onions,

bok choy and mushrooms.

Cook and stir until the bok choy begins to wilt, about 2-3 minutes. Now whisk the sauce again, and add it to the pan.

Add the beef back in to the pan,

then toss in the shrimp.

Cook and stir until the sauce thickens and the shrimp is warmed through, about 1-2 minutes.

Serve with rice or noodles.

One year ago: Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage
Two years ago: Goat Cheese Stuffed Mushrooms
Three years ago: Goat Cheese and Apple Bruschetta
Four years ago: Spiced Pear Muffins

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Beef and Shrimp with Bok Choy

1/4 cup rice wine
1 1/2 Tbsp. oyster sauce
2 tsp. cornstarch
4 tsp. canola oil, divided
3/4 pound sirloin steak, cut in half lengthwise and thinly sliced
1/2 cup chopped onion
4 oz. fresh mushroom, quartered
1/4-1/2 teaspoon crushed red pepper
6 ounces large cooked shrimp
1 pound 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 over medium-high heat. Add beef and crushed red pepper; cook, stirring, until the beef begins to brown, 2 minutes. Transfer the beef 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 to the pan, add the shrimp, and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Serves 4.