Ingredients:(Spicy Beef with Shrimp and Bok Choy)
1/4 cup(s) Shao Hsing rice wine, (see Ingredient note)
1 1/2 tablespoon(s) oyster-flavored sauce
2 teaspoon(s) cornstarch
4 teaspoon(s) canola oil, divided
3/4 pound(s) sirloin steak, trimmed of fat, cut in half lengthwise, and thinly sliced
teaspoon(s) crushed red pepper
10 rack(s) (21-25 per pound) shrimp, peeled, deveined, and chopped
1 pound(s) bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
Directions:(Spicy Beef with Shrimp and Bok Choy)
- Whisk rice wine, 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 to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp, and any juices to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.