Spicy Beef Stir-Fry (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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:
1. 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.
2. Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
3. 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.
4. 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.
5. Photograph by Antonis Achilleos
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