Beef & Red Pepper Stir-Fry
Combine oyster sauce, water, rice wine (or sherry) and soy sauce in a small bowl; set aside.Advertisement
Combine 1/3 cup scallions, garlic, ginger and crushed red pepper in another small bowl.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 teaspoon oil. Add 1 tablespoon of the scallion mixture and sirloin; stir-fry until only a trace of pink remains in the meat, 1 to 2 minutes. Transfer to a bowl and set aside.
Heat the remaining 2 teaspoons oil in the wok and add the remaining scallion mixture. Stir-fry until fragrant, about 30 seconds. Add bell peppers and bok choy stems and stir-fry for 2 minutes. Add bok choy greens and stir-fry until the vegetables begin to wilt, about 1 minute more.
Add corn and the reserved oyster sauce mixture; stir until the sauce simmers, about 2 minutes. Add the reserved sirloin and toss until heated through, about 30 seconds. Serve immediately, sprinkled with the remaining 2 tablespoons scallions.
Tips: Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.