Spicy Beef Stir-Fry

Ingredients:

• 1 tbsp cornstarch
• 3 tablespoons Shaoxing wine, dry sherry, or white vermouth
• 450 g sirloin steak, cut across the grain into thin strips
• 2 tablespoons oyster sauce
• 2 tsp. dark sesame oil
• 3-4 tbsp. l. peanut butter
• 2.5 cm ginger root, thinly sliced
• 2 cloves garlic, crushed
• 5-7 dried chili peppers, halved
• 1 small onion, thinly sliced
• 8 bunches small bok choy, halved lengthwise
• A pinch of sugar
• Boiled rice, for serving

Preparation:

1. In a medium bowl, combine cornstarch with 2 tablespoons wine; add beef, season with salt and pepper, and toss to coat. Set aside for 15 minutes.
2. Combine the remaining 1 teaspoon wine, oyster sauce, and sesame oil in a large bowl; place the bowl next to the stove.
3. Heat a wok or large nonstick skillet over high heat for about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic, and chili; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the pan occasionally, for 1 to 2 minutes. Transfer the beef to the sauce with a slotted spoon and toss to combine.
4. If the pan is dry, add 1/2 tablespoon of peanut oil, then add the onion and cook, stirring, until softened, about 2 minutes. Add the bok choy and sugar; cook, stirring, until the bok choy wilts, 1-2 minutes. Return the beef and any juices from the bowl to the pan and stir to distribute the ingredients evenly. Serve with rice.