Once again this dish is another example of family-style Chinese cuisine, and once again this is a quick and simple dish to make. Since time to make dinner on weeknights usually is a premium for me, and to ensure my intake of vegetables, I complemented this dish with Baby Shanghai Bok Choy Stir-Fried with Garlic.
Stir-Fried Beef, Bamboo Shoots & Oyster Mushrooms
~200g flank steak
~200-300g oyster mushrooms
1-2 winter bamboo shoot halves (~1/2 a can)
2-3 cloves garlic
Dark soy sauce
- Slice or chop garlic, and set aside.
- Trim tough parts of stems from mushrooms; cut larger mushrooms into smaller, bite-sized portions if necessary. Set mushrooms aside.
- Slice bamboo shoots lengthwise, about 2.5mm (1/8") in thickness, and set aside with mushrooms.
- Slice beef thinly across the grain and place in a mixing bowl.
- Add sugar (~15mL), corn starch (~10mL), a dash of ground pepper, a trickle of sesame oil, a couple of splashes of cooking wine and a trickle of dark soy sauce to the beef and mix thoroughly and evenly. Let marinate for at least 10 minutes.
- Heat wok over medium-high heat, then add oil to wok. Toss in garlic and beef, and stir-fry until the beef is at least half-cooked. Add mushrooms and bamboo shoots. Toss until evenly mixed, then add a splash of water and cover wok.with a lid to allow for the cooking of the ingredients.
- Add oyster sauce and, if necessary, ground pepper to taste, toss until evenly mixed again, cover wok to ensure all ingredients are cooked, then remove from heat and serve. (To reduce the amount of sauce, do not replace lid on wok in this step.)