Spicy Beef with Shrimp & Bok Choy

  • ¼ cup Shao Hsing rice wine
  • 1 ½ Tbsp. oyster-flavored sauce
  • 2 tsp. cornstarch
  • 4 tsp. olive oil, divided
  • ¾ lb. lean sirloin steak, trimmed of all fat, cut in half lengthwise and thinly sliced
  • ¼-1/2 tsp. crushed red pepper
  • 10 raw shrimp (21-25 per lb.), peeled, deveined and chopped
  • 1 lb. bok choy, preferably baby bok choy, trimmed and sliced into 1” pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 tsp. olive oil in a large non-stick skillet or wok over med-high heat.  Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 – 2 min.  Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 – 2 min.  Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 tsp. olive oil over med-high heat in the same pan.  Add bok choy and cook, stirring, until it begins to wilt, 2 – 4 min.  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.