Beef with bamboo shoots

This is one of the most popular dishes in Chinese restaurants in Sweden. The best part is that it is not at all difficult to cook this wonderful dish yourself at home. Just make sure to give the meat time to marinate so it becomes extra tasty and tender. Here is my version of beef with bamboo shoots that is at least as good as in a Chinese restaurant, if not better!

4-6 servings of steak with bamboo shoots

400 g tender meat such as sirloin

Marinade: 1 tsp baking soda

1 small piece of ginger (approx.

1 tbsp grated) 3 tbsp Japanese soy

2 tbsp cornstarch

The stew: 3 cloves of garlic, finely chopped

3 tbsp hoisin sauce

3 tbsp oyster sauce

2-3 tbsp soy sauce

0.5 tsp black pepper

2 small cans of bamboo shoots (approx. 227 g

0.5 chopped leek or 1 shredded yellow onion Approx. 3 dl water

1 tbsp cornstarch + 0.5 dl water

If you want it little more spicy use 1-2 tablespoons grinded Shechuan Peppers or crushed chili in oil or even chili flakes.

Do like this: Freeze the piece of meat for a while, about 30 minutes, so it will be easier to cut into thin slices. Cut the meat into thin slices. Place in a bowl with baking soda and let stand for 30 minutes. The baking soda gives the meat a nice texture and makes it extra tender. The meat will almost melt in your mouth. Then rinse the meat thoroughly and quickly and let it drain. Finely grate the ginger. Mix the meat, cornstarch, ginger and soy well. It is easiest if you mix with your fingers. Let the meat marinate for at least 2 hours in the refrigerator, preferably longer. The longer it is marinated, the better. My meat is left in the refrigerator overnight, about 8 hours.

Then let the meat stand at room temperature for about 15-20 before cooking it after it has been in the fridge. Heat 4-5 tbsp oil in a frying pan. Fry the meat and garlic while stirring. When the meat starts to colour, add the hoisin sauce and fry for a little longer. Turn off the heat and set aside. Rinse the bamboo shoots in hot water to remove the preserved flavour and let drain. In a separate frying pan, fry the leeks/onions, possibly mushrooms together with the bamboo shoots while stirring. The onion should become shiny without colouring, this will take about 3-4 minutes.

Mix the bamboo shoots and onion in the same pot as the meat. Add soy sauce, oyster sauce, salt, pepper and water, bring to the boil and simmer for about 8 minutes. Mix the cornstarch with water in a bowl and pour it into the pot while stirring the pot. Let simmer for a little longer, about 3-5 minutes. If you think the pot is too watery, you can add a little more cornstarch. Taste and add more soy sauce or salt if necessary. Serve with jasmine rice and salad.