chefspencil: Asian Stir-Fried Beef with Bamboo Shots & Cashew

This is a fantastic Asian stir-fried beef recipe which can be made with ribeye, sirloin or flank steak. Easy to make, it’s a fantastic lunch or dinner choice. Enjoy!

Asian Stir-Fried Beef with Bamboo Shots & Cashew

A delicious marinated stir-fried beef with bamboo shots and cashew served with a delicious side of Asian white rice.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings serving

Author Razvan Stupar

Ingredients

150 g ribeye beef (sirloin or flank steak can be used as well)
2 tbsp soy sauce
0.5 cm ginger 1/4 of an inch
1/2 chili pepper
1/4 tsp baking soda
1/4 tsp cornstarch
80 g bamboo
20 g cashews
20 ml cooking oil
1 tbsp soy sauce
1 green onion (for garnishing)
150 g white rice
30 ml vinegar
1 tsp powdered sugar
1/4 tsp salt

Metric – US Customary

Instructions

Cut the ribeye beef steak into thin slices and marinate in the soy sauce, ginger, finely chopped chili, and a little baking soda and cornstarch.
Baking soda makes the steak very tender while the cornstarch helps give everything a velvety texture.
Wash the rice well and boil in about 250 ml (1 cup) of hot water. Cook with the lid on over low heat until the rice absorbs all the water, then transfer to a bowl and mix with the dressing made from the vinegar, salt and sugar.
When the rice is ready, heat a wok and quickly fry the ribeye with a little cooking oil on high heat. After browning the meat, add the cashews and bamboo shoots, and another teaspoon of soy sauce.
Slice the green onions thinly and utilize them for garnishing.