Beef with Bamboo Shoots and Peppers Stir-Fry

Name: Beef with Bamboo Shoots and Peppers Stir-Fry
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz beef flank steak; 5 oz canned julienned bamboo shoots; 6 pcs long hot green peppers; 2.6 tbsp neutral oil; 3 clove garlic cloves, minced; 1 tbsp Shaoxing wine; 2 tbsp ice-cold water; 2 tsp cornstarch; 1 tsp oyster sauce; 2 tsp light soy sauce; 2 tsp dark soy sauce; 0.5 tsp sugar; 0.25 tsp salt

A classic Chinese-style stir-fry featuring tender flank steak, crunchy bamboo shoots, and spicy green peppers. This quick and savory dish is perfect for a weeknight dinner served over a bed of steamed rice.

Servings4 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

beef flank steak
12 oz
canned julienned bamboo shoots
5 oz
long hot green peppers
6 pcs
neutral oil
2.6 tbsp
garlic cloves, minced
3 clove
Shaoxing wine
1 tbsp
ice-cold water
2 tbsp
cornstarch
2 tsp
oyster sauce
1 tsp
light soy sauce
2 tsp
dark soy sauce
2 tsp
sugar
0.5 tsp
salt
0.3 tsp

Step-by-Step Instructions

Prepare the beef by thinly slicing the flank steak against the grain, then cutting those slices into thin strips. For easier slicing, place the meat in the freezer for about 20 minutes beforehand.

In a medium bowl, combine the beef strips with water, cornstarch, 2 teaspoons of neutral oil, oyster sauce, and 1 teaspoon of light soy sauce. Mix well and set aside to marinate at room temperature for 20 minutes.

Heat a wok over high heat until it is almost smoking. Add 1 tablespoon of oil and swirl to coat the surface. Add the beef in a single layer and sear undisturbed for 30 to 40 seconds. Stir-fry for another 30 to 40 seconds until the beef is browned but still slightly rare. Remove the beef from the wok and set aside.

Reheat the wok over high heat and add the remaining tablespoon of oil along with the garlic and sliced peppers. Stir-fry for 20 seconds, then pour in the Shaoxing wine to deglaze the pan. After another 20 seconds, toss in the bamboo shoots.

Return the beef and any accumulated juices to the wok. Season with salt, sugar, the remaining teaspoon of light soy sauce, and the dark soy sauce. Increase the heat to high and stir-fry everything together for one final minute. Serve immediately with steamed rice.