Beef with bamboo shoots

Beef with bamboo shoots

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
80ml peanut oil
375g rump or fillet steak, thinly sliced into 5 cm strips
1 large tin bamboo shoots, drained and sliced
6 spring onions, sliced
1 tablespoon fish sauce
1/2 teaspoon salt
1 garlic clove, crushed
4 tablespoons sesame seeds, toasted and crushed

Method

  1. Heat 2 tablespoons of the peanut oil in a wok or large heavy based frying pan over medium heat. Add the beef and stir-fry for 1 minute. Remove from the wok while the meat is still pink.
  2. Heat the remaining oil in the same wok. Add the bamboo shoots and spring onion and stir-fry for 2 minutes. Add the fish sauce and salt and continue to stir-fry for a further 5 minutes. Add the garlic and stir-fry for 1 minute, then return the beef to the wok and stir-fry for 1 minute. Add the sesame seeds, toss to combine, and serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again