This dish was kinda inspired by Triple Delight, one of my favorite Chinese-American takeout dishes. Except it’s only a double delight. And it’s bok choy instead of broccoli. Oh, whatever, take it as you will.
two heads bok choy, cut into small pieces
8 oz shrimp, thawed
2 oz sirloin, cut into small pieces
1 huge radish, diced
1/2 an onion, sliced
2 scallions, chopped
maybe 1 cup baby spinach
about 1 tbsp fresh ginger
2 cups or so beef broth
red pepper flakes
splash black vinegar
splash rice wine
2 tsp cornstarch, mixed with 4 tsp water
1 tsp olive oil
Heat olive oil in pan. Sautee onion and radishes in pan. Add beef and brown on both sides. Add shrimp and cook until almost opaque; toss in a little soy sauce. Remove from pan.
In a bowl, combine beef broth, rice wine, black vinegar, ginger and red pepper flakes (to taste). Set aside.
Heat pan and add bok choy, scallions and spinach and allow to wilt. Add a little more soy sauce. When bok choy has cooked down a bit, add shrimp mixture back to pan.
Pour beef broth mixture over stir fry and bring to a boil. Stir in cornstarch mixture and thicken. Serve over rice.
Calories (not including rice): 140 per serving (4 servings)