Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth

  3. 1 pound beef sirloin, thinly sliced against the grain into strips

  4. Kosher salt and freshly ground pepper

  5. 2 tablespoons oyster sauce

  6. 2 teaspoons toasted sesame oil

  7. 3 to 4 tablespoons peanut oil

  8. 1 1-inch piece fresh ginger, thinly sliced

  9. 2 cloves garlic, smashed

  10. 5 to 7 dried red chiles, halved

  11. 1 small onion, thinly sliced

  12. 8 heads baby bok choy, halved

  13. Pinch of sugar

  14. Cooked rice, for serving

Instructions Jump to Ingredients ↑

  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. Per serving: Calories: 413 ;Total Fat: 21 grams; Saturated Fat: 5 grams; Protein:33 grams; Total carbohydrates: 25 grams; Sugar: 11 grams; Fiber: 9 grams; Cholesterol: 55 milligrams; Sodium: 974 milligrams Photograph by Antonis Achilleos


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