Shrimp, Beef and Greens

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

soy sauce

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)


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Filed under beef dishes, low-cal, seafood

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