This is one of my favorite stir-fry recipes to make during the week. It calls for a higher ratio of meat than is frequently found in Chinese recipes.
Serves 3 - 4 as a main dish.
Chinese Recipes Index
- 1 pound flank steak
- 1 8-ounce can bamboo shoots
- 1 garlic cloves (finely chopped)
- 1 green bell pepper
- 2 green onions (spring onions, cut into 1-inch pieces)
- 2 1/2 tablespoons oil for stir-frying (or as needed)
- For the Marinade:
- 1 tablespoon light soy sauce
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 teaspoon brown sugar
- Black Pepper to taste
- 2 teaspoons vegetable oil
- 2 teaspoons cornstarch
- For the Sauce:
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (available at Asian markets)
- 2 tablespoons water (or as needed)
- Cut the beef across the grain into thin slices about 2 inches long.
- 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 25 minutes.
While the beef is marinating, prepare the other ingredients:
- Combine the oyster sauce, dark soy sauce, and water in a small bowl.
- Rinse the bamboo shoots in warm water to remove any tinny taste and drain.
- Finely chop the garlic. Cut the bell pepper in half and remove the seeds. Cut into thin strips. Clean the green onions and slice on the diagonal into thirds.
- Heat the wok over medium-high to high heat.
- Add 1 1/2 tablespoons oil.
- When the oil is hot, add half the garlic.
- Stir-fry until aromatic (about 10 seconds), and add half the beef.
- Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked.
- Remove from the wok and cook the remainder of the beef. Add a small amount of rice wine or sherry to the beef while cooking if desired.
- Wipe out the wok and add 1 tablespoon oil.
- When the oil is hot, add the remainder of the garlic.
- Stir-fry for 10 seconds and add the green pepper.
- Stir-fry for a minute and then add the bamboo shoots. Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying. (Total time for stir-frying the vegetables should be about 2 minutes).
- Add the sauce to the wok and bring to a boil.
- Add the cooked beef and the green onion back into the wok.
- Stir-fry for another minute to mix everything together.
- Serve hot with rice.
|Nutritional Guidelines (per serving)|