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Stir-fried Beef with Bamboo Shoots
Serves: 4
450 - 500 grams flank steak
Marinade:
1 tablespoon light soy sauce
2 teaspoons sherry
1 tablespoon and 1 teaspoon water
2 teaspoons oil
1 teaspoon brown sugar
1/2 teaspoon salt
pepper to taste
1 teaspoon cornstarch
3 - 4 thin slices ginger
2 cloves garlic
2 green onions, sliced on the diagonal into thirds
1 can bamboo shoots
Sauce:
2 tablespoons oyster sauce
1 tablespoon thick soy sauce (available at Asian markets)
5 tablespoons water
1 tablespoon cornstarch
Oil for stir-frying
Directions:
Cut the beef across the grain into thin slices.
Place the beef in a bowl and add the marinade ingredients one at time, mixing
in well and adding the cornstarch last. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the other ingredients: Rinse the bamboo
shoots in warm water to remove any tinny taste and drain. Peel and thinly slice
the garlic.
Mix together the sauce ingredients and set aside.
Heat wok and add oil. When oil is ready, add the ginger and garlic and
stir-fry until aromatic. Add the beef and stir-fry at high heat until
cooked. (Stir-fry in two batches so as not to overcrowd the wok). Remove from
heat and set aside.
Clean out the wok and add more oil. When oil is ready, add the green
onion and bamboo shoots and stir-fry. Taste and add a bit of brown sugar if
desired.
Make a well in the wok by pushing the bamboo shoots up to the side. Give
the sauce a quick re-stir and add to the middle of the wok, stirring to
thicken. Add the cooked beef and mix in. Serve hot with
rice.
Cook's Notes: This is a recipe that I adapted from a recipe for Stir-fried Chinese Broccoli with Beef, from "Yan-kit's Classic Chinese Cookbook," by Yan-kit So. Since I make this at home often, I've used a much higher ratio of meat - the original recipe called for 100 - 175 grams of beef. I like to serve this with brown rice.