Ingredients:

• 1/4 cup(s) rice wine
• 1 1/2 tablespoon oyster sauce
• 2 teaspoon tapioca flour
• 4 teaspoon extra virgin       olive oil (divided)
• 3/4 pounds beef, sirloin steak trimmed of fat, cut in half lengthwise, and thinly sliced
• 1/4 – 1/2 teaspoon pepper, red, crushed
• 10 large shrimp, raw peeled, deveined and chopped (21-25/lb)
• 1 pounds baby bok choy trimmed and sliced into 1-inch pieces

Directions:

1. Whisk rice wine, oyster sauce and tapioca flour in a small bowl until the flour is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and
   crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add
   shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
3. Transfer the beef, shrimp and any juices to a plate.
4.  Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and
   cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the flour mixture.
5.  Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the
   sauce has thickened slightly, about 1 minute.

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