Beef & Spring Bamboo Shoots
Overview
I don’t know when it started, but I have always been obsessed with beef. Every time I pass by a beef stall, I can’t help but stop. The beef seller can immediately cut a piece of meat that I’m satisfied with without saying anything! Today my wife said she wanted to eat spring bamboo shoots! This is the best, no need to worry about what to eat today!
Tags
Ingredients
Steps
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Buy the spring bamboo shoots, peel them, remove the old skin, and cut them into pieces with a hob; put the water in the pot, sprinkle a handful of salt, put the spring bamboo shoots in the pot, bring to a boil over high heat, and then simmer over low heat. I like to eat softer bamboo shoots, so I will cook them like this for an hour!
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Cut the beef with a horizontal knife, marinate with light soy sauce, cooking wine, and peanut oil for a few minutes
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Heat a small amount of peanut oil in a pan, add beef and stir-fry quickly until it changes color. Remove from heat and stir-fry beef over high heat (do not drain the juice). Stir-fry for a few times. Add oyster sauce quickly to lock in the water. Then pour the remaining juice from around the edge of the pan and serve!
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Wash the pot and heat it, stir-fry the spring bamboo shoots (don't add the oil first), stir-fry a few times to dry up the moisture on the surface. Pour in half a bowl of water and cook for a few minutes. Thicken the soup. Then quickly add the beef and stir-fry evenly. Remove from the pot and serve on a plate!
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It’s time to eat!
