Spicy Beef With Shrimp And Bok Choy - cooking recipe

Ingredients

1/4 cup rice wine, Shao Hsing
1 1/2 tablespoons oyster sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/4 teaspoon crushed red pepper flakes
10 raw shrimp, peeled, deveined and chopped (21-25 per pound)
1 lb bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Preparation

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.