Spicy Beef With Shrimp And Bok Choy

1. 1

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

2. 2

   Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.

3. 3

   Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.

4. 4

   Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.

5. 5

   Transfer the beef, shrimp and any juices to a plate.

6. 6

   Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.

7. 7

   Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.