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Beef Strips with Bamboo and Ginger
Ingredients
| 600 g | lean beef, e.g. sirloin steak |
| 3 tbsp | sesame oil |
| 2 tbsp | light soy sauce |
| 2 tbsp | dark soy sauce |
| 5 clove(s) | garlic |
| fresh root ginger, 2cm | |
| 1 tsp | sugar |
| sunflower oil | |
| 200 g | bamboo shoots |
| 1 | onion |
| 2 tbsp | corn starch |
| 1 sprig(s) | fresh coriander |
Method
Preparation time: ca. 25 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Cut the beef into thin strips, approximately 5cm long. In a bowl, mix sesame oil, soy sauce, 2 finely chopped garlic cloves and finely chopped ginger with the sugar. Marinate the meat for 30 minutes.
In a wok, heat some sunflower oil and briefly sauté 3 finely chopped garlic cloves and the bamboo shoots, cut into stripes. Roughly chop the onion and add to the wok.
Stir-fry until golden brown. Add the meat and stir-fry for another minute, then pour in 120ml of water, and bring to a short boil.
Stir the corn starch together with some water and add to the wok. Cook for a minute, then take from heat.
Sprinkle with roughly chopped coriander leaves and serve with rice.
In a wok, heat some sunflower oil and briefly sauté 3 finely chopped garlic cloves and the bamboo shoots, cut into stripes. Roughly chop the onion and add to the wok.
Stir-fry until golden brown. Add the meat and stir-fry for another minute, then pour in 120ml of water, and bring to a short boil.
Stir the corn starch together with some water and add to the wok. Cook for a minute, then take from heat.
Sprinkle with roughly chopped coriander leaves and serve with rice.
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Comments by other users
I like the way you can enter the number of diners and have the Ingredients list recalculate.
What a shame though that the quantities in the Method don't change!
Also, why the Resting stage? I'm not complaining/objecting, just trying to learn.
I could understand if it were a 'complete' steak, or a joint of meat, but why when it is strips?
What a shame though that the quantities in the Method don't change!
Also, why the Resting stage? I'm not complaining/objecting, just trying to learn.
I could understand if it were a 'complete' steak, or a joint of meat, but why when it is strips?
Mel - many thanks.
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jayprime
06/02/2013 21:51 o'clock