How to Make Chinese Beef and Bamboo Shoots Asian Cooking Recipe Cuisine

China Beef and Bamboo Shoots

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 fresh bamboo shoots

5 cups rice water

1 dried red chili

vegetable or sunflower oil, for frying

2 oz Korean watercress stems

3 dried Chinese mushrooms, soaked for 30 minutes in several changes of water

4 oz beef tenderloin, thinly sliced into strips about 1.5 inches long

4 oz bean sprouts, trimmed

1 egg, separated

1 medium red chili pepper, julienned into 1.5 inch strips

MARINADE:

2 tbsp light soy sauce

1 tbsp sugar

2 tsp crushed garlic

2 tsp Asian sesame oil

2 tsp pan-toasted, ground sesame seeds

4 tsp finely chopped shallots

freshly ground black pepper to taste

SEASONING:

2 tsp light soy sauce

2 tsp salt

2 tsp sugar

1 tbsp white vinegar

2 tsp pan-toasted, ground sesame seeds

Directions:

Slice bamboo shoots diagonally into 1.5 inch pieces. In a large saucepan, bring rice water to a simmer.

Add bamboo shoots and dried chili, and simmer uncovered for 1 hour. Remove bamboo shoots from water and set aside to cool. Peel and slice in half lengthwise. 

In a frying pan over medium heat, heat 2 tbsp oil and fry bamboo shoot slices for 3-5 minutes. Repeat process to fry watercress stems, omitting dried chili.

Squeeze excess water from mushrooms. Remove and discard stems and cut caps into thin slices.

To make beef and mushroom marinade: In a large glass or ceramic bowl, combine marinade ingredients. Add beef and mushrooms and mix well to coat.

In a frying pan, heat 1 tbsp oil and stir fry beef and mushrooms for 3-4 minutes.

Bring a small saucepan of salted water to a boil. Immerse bean sprouts in boiling water for a few seconds. Remove and drain. 

Fry egg white and yolk separately, tilting pan to create a pancake round of each. Remove from pan and slice each thinly. Reserve a few slices for garnish.


To make seasoning: Combine all ingredients in a large bowl. Add all ingredients to seasoning, mix well to coat, then add chili strips. Transfer to a large platter, decorate with reserved egg slices and serve with steamed rice. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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