Spicy Beef Stir-Fry

Ingredients

• 8 heads baby bok choy halved
• 1 pound beef sirloin thinly sliced
• 5  to 7 chiles dried red halved
• 4 servings rice cooked for serving
• 1 tablespoon cornstarch 
• 1 piece ginger fresh thinly sliced
• 2 cloves garlic smashed
• 4 servings kosher salt and pepper freshly ground
• 1 small onion thinly sliced
• 2 tablespoons oyster sauce 
• 3 tablespoons vegetable oil; peanut oil preferred 
• 3 tablespoons white vermouth dry chinese
• 2 teaspoons sesame oil toasted
• 1 pinch sugar 

Equipment

• bowl
• frying pan
• whisk
• stove
• wok
• slotted spoon

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.
4. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute.
5. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes.
6. Transfer the beef with a slotted spoon to the sauce mixture and toss.
7. If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes.
8. 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.
9. Serve over the rice.
10. Photograph by Antonis Achilleos