Spicy Beef with Shrimp and Bok Choy

¼ cup Shao Hsing wine (see ingredient note)
1 ½ Tbs. Oyster-flavored sauce
2 tsp. cornstarch
4 tsp canola oil, divided
¾ pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
¼ tsp. Crushed red pepper
10 raw shrimp (21-25 per pound) peeled, deveined and chopped
1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1 inch pieces

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

Heat 2 tsp. 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 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.

Yield: 4 servings

*Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Thanks to Pat Shope for this recipe.

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