John Myers
Asian: Beef with Bamboo Shoots
The perfect asian: beef with bamboo shoots recipe with a picture and simple step-by-step instructions.
- 350 g Rumpsteak
- 4 tbsp Soy sauce dark
- 2 tbsp Tomato ketchup
- 1 tbsp Lime juice fresh
- 1 tsp Freshly ground coriander
- 2 tbsp Vegetable oil
- 175 g Sugar snap
- 200 g Canned bamboo shoots
- 2 tsp Sesame oil brown
- 3 Pc. Garlic cloves chopped
- Wash the rump steak, pat dry and cut into 2-3mm thick strips.
- Mix the soy sauce, tomato ketchup, chopped garlic, lime juice and coriander with the rump steak strips in a NON-METALLIC bowl.
- Cover the bowl and set aside and marinate for a good 1 hour. May be longer if there is enough time.
- Heat the vegetable oil (I had rapeseed oil) in a pan (WOK) and add the marinated meat. Fry for approx. 4-5 minutes. Remove meat and set aside.
- Put the sugar snap peas (washed and drained), bamboo shoots (drained) in the hot WOK (pan) and fry for approx. 5 minutes over high heat and constantly turning.
- Add the meat again and drizzle with sesame oil and mix well.
- We also had basmati rice mixed with turmeric. Tastes very tasty and has a nice yellow color. It’s also cheaper than saffron.
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