What this lacks in authenticity (according to Eddie), it makes up for in taste. Best of all, it's a quick recipe, great for weeknights.
Spicy Beef Stir-Fry
Source: Food Network Magazine, February/March 2009
You will need:
- 1 tablespoon cornstarch
- 3 tablespoons Shaoxing rice wine, dry sherry or white vermouth (I used sherry)
- 1 pound beef sirloin, thinly sliced against the grain into strips
- Kosher salt and freshly ground pepper
- 2 tablespoons oyster sauce
- 2 tablespoons toasted sesame oil
- 3-4 tablespoons peanut oil
- 1 1-inch piece of ginger, thinly sliced
- 2 cloves garlic, smashed
- 5-7 dried red chilies, halved
- 1 small onion, thinly sliced
- 8 heads baby bok choy, halved
- Pinch of sugar
- Cooked rice, for serving
- Whisk the cornstarch with 2 tablespoons of rice wine in a medium bowl. Add the beef, season with salt and pepper. 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. Add 3 tablespoons peanut oil, then the ginger, garlic and chilies. Stir-fry until fragrant, approximately 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 3-4 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon of peanut oil, then add the onion and stir-fry until just soft, approximately 2 minutes. Add the bok choy and sugar; stir-fry until wilted. Return the beef and any juices to the pan and stir to combine. Serve over rice.