Name: Spicy Beef Stir-Fry
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth; 1 pound beef sirloin, thinly sliced against the grain into strips; Kosher salt and freshly ground pepper; 2 tablespoons oyster sauce; 2 teaspoons toasted sesame oil; 3 to 4 tablespoons peanut oil; 1 1-inch piece fresh ginger, thinly sliced; 2 cloves garlic, smashed; 5 to 7 dried red chiles, halved; 1 small onion, thinly sliced; 8 heads baby bok choy, halved; Pinch of sugar; Cooked rice, for serving

Directions

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.
Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
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.
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Spicy Beef Stir-Fry

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