Sliced Beef & Bamboo Shoots

Name: Sliced Beef & Bamboo Shoots
Yield: Serves 4
Cuisine: Henan
Ingredients: shredded spring onion/scallion, to garnish; shredded spring onion/scallion, to garnish; 10 ml/2 tsp cornflour/cornstarch; 10 ml/2 tsp cornflour/cornstarch; 5 ml/1 tsp sugar; 30 ml/2 tbsp yellow bean sauce; 25 g/1 oz fresh root ginger, shredded; 2 garlic cloves, crushed; 30 ml/2 tbsp vegetable oil; 350 g/12 oz rump/round or sirloin steak; 350 g/12 oz rump/round or sirloin steak; 350 g/12 oz rump/round or sirloin steak; 175 g/6 oz bamboo shoots; 15 ml/1 tbsp strong Chinese wine, such as kaoliang, or dry sherry; 15 ml/1 tbsp strong Chinese wine, such as kaoliang, or dry sherry; 15 ml/1 tbsp strong Chinese wine, such as kaoliang, or dry sherry; 5 ml/1 tsp ground black pepper; 15 ml/1 tbsp dark soy sauce; 5 ml/1 tsp bicarbonate of soda/baking soda (optional); 5 ml/1 tsp bicarbonate of soda/baking soda (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Beef and bamboo shoots have an affinity that is utilized in many dishes, particularly in northern China. In Henan, this dish has pride of place for special occasions and festive days, perhaps because beef is quite expensive, whereas lamb or mutton are the meats that are served every day. When beef is to be stir-fried, it benefits from being tenderized, either by being beaten with a mallet or sprinkled with bicarbonate of soda.

Ingredients

Asia
China
Main course

Ingredients

Method