Spicy Beef With Shrimp And Bok Choy

• 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

1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
3. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
4. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
5. Transfer the beef, shrimp and any juices to a plate.
6. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
7. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
8. 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.

rice wine, oyster sauce, cornstarch, canola oil, sirloin steak, red pepper, shrimp, bok choy

Taken from www.food.com/recipe/spicy-beef-with-shrimp-and-bok-choy-280080 (may not work)