|Preparation Time||15 Minutes|
|Cook Time||10 Minutes|
|Total Time||25 Minutes|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein|
1/4 cup Shao Hsing 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 (21-25 per pound), peeled, deveined, and chopped
1 pound bok choy, trimmed and sliced into 1-inch pieces
1 clove garlic, minced
Combine the rice wine, oyster sauce, and cornstarch in a small bowl. Whisk until the cornstarch has dissolved.
Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Cook the beef and crushed red pepper to taste for 1-2 minutes or until the beef begins to brown. Add the garlic and shrimp, and cook for 1-2 minutes or until the shrimp is opaque and pink. Remove the beef, shrimp, and any juices from the pan.
Add the remaining 2 teaspoons of oil over medium-high heat in the same pan or wok. Cook the bok choy for 2-4 minutes or until it begins to wilt. Add in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook until it has heated through and the sauce has thickened, about 1 minute.
Calories: 204 cal
Total fat: 8g
Saturated fat: 2g
Monounsaturated fat: 4g