Name: Steamed Beef with Bamboo Shoots
Cuisine: Chinese
Ingredients: 2 teaspoons Shaoxing wine or medium-dry sherry; ¼ teaspoon sugar; 1½ tablespoons thick soy sauce; 1½ tablespoons vegetable oil; 1 teaspoon sesame oil; 2 teaspoons cornstarch; 1 tablespoon water; 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; 1 inch fresh ginger, peeled and finely chopped; ½ teaspoon salt; 3-4 scallions, cut into 1-inch sections, white and green parts separated; 1-2 tablespoons oil

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

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