Bo xao mang (vietnam) beef with bamboo shoots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Rump or fillet steak |
| 2 | tablespoons | Peanut oil |
| 2 | tablespoons | Peanut oil (extra) |
| 1 | large | Can bamboo shoots, sliced |
| 6 | Spring onions | |
| 1 | tablespoon | Fish sauce |
| ½ | teaspoon | Salt |
| 1 | Clove garlic, crushed | |
| 4 | tablespoons | Seseme seed, toasted and |
| Crushed | ||
Directions
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