• 200 g/7 oz bamboo shoots
• 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened
• 50 g/2 oz beef flank, thinly sliced
• 25 ml/1½ tbsp vegetable oil
• 90 g/3½ oz/scant ½ cup beansprouts
• 1 egg
• 90 g/3½ oz watercress or rocket (arugula)
• salt
• ½ red chilli, seeded and thinly sliced, to garnish

For the seasoning

• 7.5 ml/1½ tsp dark soy sauce
• 10 g/¼ oz red persimmon, finely chopped
• ½ spring onion (scallion), finely chopped
• 1 garlic clove, crushed
• 5 ml/1 tsp sesame seeds
• 2.5 ml/½ tsp sesame oil
• ground white pepper

For the dressing

• 60 ml/4 tbsp dark soy sauce
• 60 ml/4 tbsp water
• 30 ml/2 tbsp rice vinegar
• 40 g/1½ oz red persimmon, finely chopped
• 5 ml/1 tsp sesame seeds

1. Thinly slice the bamboo shoots and cut into bitesize pieces. When the soaked shiitake mushrooms have reconstituted and become soft, drain and thinly slice them, discarding the stems.
2. Put the beef slices in a bowl. Add the seasoning ingredients and the shiitake mushrooms, and mix together well, so that the meat is thoroughly coated.
3. Heat 15ml/1 tbsp of the vegetable oil in a frying pan over medium heat. Stir-fry the seasoned beef and mushrooms until cooked, then remove from the pan, cool and chill in the refrigerator.
4. Trim the beansprouts and blanch gently in boiling water for 3 minutes. Drain. Blanch the bamboo shoots for about 3 minutes. Drain.
5. In a bowl combine all the dressing ingredients and mix well. Set aside.
6. Beat the egg and season with a pinch of salt. Coat a frying pan with the remaining vegetable oil and heat over medium heat. Add the beaten egg and make a thin omelette, browning gently on each side. Remove from the pan and cut into thin strips.
7. Arrange the beef on a serving plate with the bamboo shoots, watercress or rocket, and beansprouts. Garnish with the sliced chilli and egg strips before serving.