Steamed Beef with Bamboo Shoots

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Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

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This family dish is so succulent that it is also fit for the most special of guests. Just like roast beef or steak, you can have it any way from well done to rare, depending on how you like it.

The bamboo shoots, which give a contrast of texture to the tender beef, can be replaced by a few mushrooms sliced very thinly.

Here I give one way of making ginger juice. The master recipe is ideal for large quantities and for those who cook Chinese food all the time.


  • 12 ounces trimmed rump or skirt steak, cut into slices about 1 x 1½ inches and ¼ inch thick
  • 4 ounces canned bamboo shoots, cut into thin slices
  • 3-4 scallions, cut into 1-inch sections, white and green parts separated
  • 1-2 tablespoons oil


  • 1 inch fresh ginger, peeled and finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1½ tablespoons thick soy sauce
  • 8 turns black pepper mill
  • 2 teaspoons Shaoxing wine or medium-dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1½ tablespoons vegetable oil
  • 1 teaspoon sesame oil


  • Marinate the beef. In 2-3 batches, put the ginger in a garlic press, add 2-3 drops of water each time and squeeze the resulting juice onto the beef, scraping in the minced ginger on the press as well, discarding the pulp inside. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch and stir until well coated. Add the water and stir again. Leave to stand for 20-30 minutes. Blend in the oils.
  • Mix the bamboo shoots into the beef.
  • Spread the beef mixture over a heatproof dish with raised edges. Scatter the white scallions on top. Put the dish into the wok and steam, covered, for 4-5 minutes. The beef should be either just done or slightly underdone, depending on personal taste. Remove the wok cover, mix the beef to ensure the cornstarch is well cooked, then scatter on the green scallions. Steam, covered, for another 30-45 seconds. Remove the dish. Heat the oil in a small saucepan until smoke rises, and pour it onto the beef. Serve, preferably from the same dish.

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