Beef & Red Pepper Stir-Fry

Combine oyster sauce, water, rice wine (or sherry) and soy sauce in a small bowl; set aside.

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.