Stir-Fried Beef with Water Bamboo
茭白炒牛肉 · pan chinese cuisine
Water bamboo (jiaobai) is a crisp, mild aquatic vegetable common in Chinese home cooking. A quick blanch keeps it tender, and the beef is briefly marinated in starch so it stays juicy during the high-heat stir-fry.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef shank牛腿肉
7.05 oz
jiao bai （ xian ）［ jiao sun ， jiao ba ］茭白（鲜）［茭笋，茭粑］
3.0 piece
1.2 oz
0.3 oz
0.74 oz
3.0 clove
Chili pepper糍粑辣椒
1.0 piece
0.11 oz
salt盐
0.04 oz
3.0 slice
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Peel the water bamboo, remove the leaves and trim the ends. Cut in half lengthwise, then slice diagonally into thin pieces. Blanch the slices in boiling water for 30 seconds, drain, and set aside.
✅ Done when: The slices have been in the boiling water for 30 seconds and are drained and set aside.
- 2
Step 2
Mince the garlic, slice the chili, and prepare the ginger slices. Set aside.
✅ Done when: Garlic, chili, and ginger are all cut and ready beside the stove.
Cut the beef into thin strips. Add the starch and a little of the light soy sauce, and massage until evenly coated. Pour in 3-5 g of cooking oil to seal in moisture, then marinate for 5 minutes.
✅ Done when: The beef strips are evenly coated and have marinated for 5 minutes.
Heat the wok and add a generous amount of oil. Add the garlic first, then the beef. Let it sit for about 10 seconds without stirring, then stir-fry quickly. As soon as the beef just starts to change color, scoop it out and set aside.
✅ Done when: The surface of the beef has just turned from red to pale brown.
Make sure there is still oil in the wok. Add the water bamboo and stir-fry until the edges turn golden. Return the beef to the wok along with the ginger slices and chili, and toss to combine.
✅ Done when: The edges of the water bamboo slices are golden brown.
Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and salt. Stir-fry until evenly coated, then transfer to a plate and serve.
✅ Done when: Every piece is evenly coated with the sauce and the dish is ready to serve.