Yield: 4 servings
|375 grams||Rump or fillet steak|
|2 tablespoons||Peanut oil|
|2 tablespoons||Peanut oil (extra)|
|1 large||Can bamboo shoots, sliced|
|1 tablespoon||Fish sauce|
|1||Clove garlic, crushed|
|4 tablespoons||Seseme seed, toasted and|
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