Spring Bamboo Shoots and Beef Stir-Fry
Ingredients
- beef (tenderloin or sirloin)
- spring bamboo shoots
- light soy sauce
- oyster sauce
- green pepper
- pickled chili (or chopped chili)
Instructions
- Prepare the ingredients: slice bamboo shoots into strips, slice beef thinly, cut green pepper into strips, and mince garlic.
- Marinate the beef: add half tbsp oyster sauce, white pepper, 1 tbsp starch, and 2 tbsp water. Mix by hand until the water is absorbed and the meat becomes sticky. Finally, drizzle 1 tbsp cooking oil to seal in moisture.
- Bring water to a boil and cook bamboo shoots for 5 minutes. Drain and set aside.
- Heat oil in a wok until smoking. Add beef and quickly spread it out. Remove as soon as it changes color (while still slightly pink inside). In the same wok, sauté minced garlic, pickled chili, and green pepper until fragrant. Add the blanched bamboo shoots, drizzle with light soy sauce, and stir-fry evenly. Return the beef to the wok and toss for 30 seconds over high heat. Season with salt and chicken bouillon, mix well, and serve!
- Crisp, tender, and absolutely delicious — this dish is the pinnacle of spring cooking!
- Tips: Adding oil when marinating beef locks in moisture for a more tender result. Blanching bamboo shoots removes oxalic acid and bitterness for a crisper texture. Adjust the amount of pickled chili to your spice preference.
