ingredients FNmag_Spicy-Beef-Stir-Fry_s4x3.jpg.rend.sni12col.landscape

1 tablespoon cornstarch

3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth, divided

1/2 pound beef sirloin, thinly sliced against the grain into strips

1/2 pound chicken breast, thinly sliced into strips

Kosher salt and freshly ground pepper

2 tablespoons oyster sauce

2 teaspoons toasted sesame oil

1 tablespoon peanut oil, divided

1, 1-inch piece fresh ginger, thinly sliced

2 cloves garlic, smashed

5 to 7 dried red chiles, halved

1 small onion, thinly sliced

6-8 heads baby bok choy, halved

Pinch of sugar

brown rice, for serving


Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef and chicken, season with salt and pepper and toss to coat. Set aside for 15 minutes.

Mix the remaining 1 tablespoon of 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 1/2 tablespoon of peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and chicken and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef and chicken to the sauce mixture and toss.

If the pan is dry, add another 1/2  tablespoon of 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 chicken and any juices to the pan and stir to combine. Serve over the brown rice.

(Adapted from a recipe found on http://www.foodnetwork.com)

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