bo xao mang (vietnam) beef with bamboo shoots

Categories
Main dish
Meat
Yield
4 servings
MeasureIngredient
375 grams Rump or fillet steak
2 tablespoons Peanut oil
2 tablespoons Peanut oil (extra)
1 large Can bamboo shoots, sliced
Spring onions
1 tablespoon Fish sauce
½ teaspoon Salt
Clove garlic, crushed
4 tablespoons Seseme seed, toasted and
  Crushed

Cut beef into very thin slices about 5 cm long. Heat peanut oil in a wok, stir fry beef quickly for only about 1 minute. Remove from wok while meat is still pink. In same wok heat extra oil and fry well-drained bamboo shoots and spring onions for about 2 minutes. Add fish sauce and salt and fry for a further 5 minutes. Add crushed garlic, stir and fry for a further minute, then return beef to wok and stir fry for a minute. Add seseme seeds and mix well. Serve hot with rice.

Note: Do not double the recipe. If a larger quantity is required, make 2 lots.

Source: Charmain Solomon-"The Complete Asian Cookbook" Compiled by Imran C. on the Gold Coast, 'Oz. :) From: Imran Chaudhary Date: 09-16-94

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