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60ml (1/4 cup) vegetable oil
400g (14 oz) lean beef fillet, thinly
sliced across the grain
225g (8 oz) sliced bamboo shoots, drained
and rinsed
3 garlic cloves, crushed with 1/4 tsp salt
2 tbsp fish sauce
8 spring onions (scallions), cut into 4cm
(1.5 inch) lengths on the diagonal
40g (1/4 cup) sesame seeds, lightly
toasted |
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Method :
Heat a wok over
high heat, add 2 tbsp of the oil and swirl. When the oil is hot, add the
beef in two batches and stir-fry for 1 minute, or until it starts to turn
pink. Remove from the wok.
Add a little
extra oil if necessary, then stir-fry the bamboo for 3 minutes, or until
starting to brown. Add the garlic, fish sauce and 1/4 tsp salt and
stir-fry for 2-3 minutes. Add the spring onion and stir-fry for 1 minute,
or until starting to wilt. Return the beef to the wok, stir and cook for 1
minute, or until heated through. Remove from the heat, toss with the
sesame seeds and serve with rice.
Serves 4
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