1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons of 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 shirmp are opaque and pink, 1 to 2 minutes. Transfer meat and all juices to a plate.
3. Heat remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and edamame and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and sauce has thickened slightly, about 1 minute.