I have a great cookbook that I use a lot called “Healthy in a Hurry.” It has tons of delicious, good-for-you meals that take under 45 minutes to prepare. I hadn’t used it in awhile but was poking through it looking for bok choy recipes. I found a recipe for Spicy Beef with Shrimp & Bok Choy and decided to give it a whirl.
I have never had much luck with stir-fries but took the advice of a commenter to my last stir-fry post and followed the recipe exactly. It definitely turned out better than previous stir-fries. I left out the shrimp but think it would have really added something. The stir-fry was still good, but next time, I would keep the shrimp in.
1/4 c rice wine vinegar
1 1/2 TB fish sauce
2 tsp cornstarch
4 TB canola oil
3/4 lb sirloin steak, cut into slivers or chunks
1/4 tsp hot sauce
1 lb bok choy
Yield: 2 servings
TKT: 20 minutes
Combine the rice wine vinegar, fish sauce and cornstarch in a bowl and whisk together until cornstarch is completely dissolved.
Wash the bok choy fully, ensuring it is clean and dirt-free. Chop into 1-inch chunks.
Heat 2 TB of canola oil in a wok or skillet. Add the beef and hot sauce. Cook, moving and turning continuously for 4-5 minutes or until cooked to desired doneness. Remove meat and juices and place on a place.
Heat remaining 2 TB of canola oil in the wok and add the bok choy. Cook until wilted (2-3 minutes). Add vinegar mixture to wok and stir until bok choy is well coated. Return the beef and juices to the wok and heat together (1-2 minutes).
Suggested additions, substitutions and variations:
- As I mentioned, I’d leave the shrimp in next time.
- You could also make this with chicken or pork instead of beef.
- The original recipe called for crushed red pepper flakes, but I used hot sauce instead (because that’s what I had). I’m not sure that would make a huge difference, but perhaps.