Spicy Beef Stir-Fry

Filed under Asian

Ingredients

  • 1 tbsp Corn starch
  • 3 tbsp Shaoxing wine, Chinese rice wine, or dry sherry or white vermouth
  • 1 lb Beef sirloin, thinly sliced against the grain into strips
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 tbsp Oyster sauce
  • 2 tsp Sesame oil, toasted
  • 3 tbsp Peanut oil, 3 to 4 tablespoons
  • 1 piece Ginger, 1-inch, fresh, thinly sliced
  • 2 clove Garlic, smashed
  • 5 Dried red chili, 5 to 7, halved
  • 1 Onion, small, thinly sliced
  • 8 head Baby bok choy, halved
  • 1 pinch Sugar
  • Rice, cooked, for serving

Directions

  1. Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  2. Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  3. Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  4. If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.