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Add a photoThe sauce was a little flat so I added soy sauce at the table. I recommend adding it to your taste, either to the sauce or after you've served it.
Servings: 4
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Ingredients
- 1/4 c cooking Sherry
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3/4 pound sirloin steak, trimmed of fat, cut into strips
- 1/4 tsp chili flake
- 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped (I used pre-cooked and just added it last to warm up)
- 1 pound bok choy, chopped into 1 inch pieces
Directions
- Whisk sherry, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
- Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
- Add beef and crushed red pepper, and cook until beef just starts to brown.
- Add shrimp and cook until the shrimp is cooked through.
- Transfer the beef, shrimp and any juices to a plate.
- Heat the remaining 2 teaspoons oil in the same pan.
- Add the bok choy and cook, stirring, until it begins to wilt and soften.
- Stir in the cornstarch mixture.
- Return the beef-shrimp mixture to the pan and cook, until heated through and the sauce has thickened slightly.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 139 | 52% |
| Total Fat 15.46g | 19% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 62mg | 21% |
| Sodium 316mg | 13% |
| Potassium 556mg | 16% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.33g | 2% |
| Protein 21.41g | 34% |
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