Korean Bamboo Shoot Beef Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Bamboo shoots sliced thinly across the grain stay crisp and outweigh the beef, and the dish eats more like a vegetable stir-fry with soy-marinated meat running through it.
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Beef round is very lean and toughens quickly, which is why the meat is seared briefly, lifted out, and only returned for a final toss once the bamboo has cooked down on its own.
Ingredients
Instructions
- 1
Pat 280 g boiled bamboo shoots dry, then slice them thinly across the grain so they stay crisp.
If the bamboo aroma is strong, blanch the slices in boiling water for 1 minute and drain well.
- 2
Cut 220 g lean beef round into thin strips about the same length as the bamboo shoots.
Marinate for 10 minutes with 1 tablespoon soy sauce, cooking wine, half the minced garlic, and black pepper.
- 3
Heat a pan over medium-high heat and add half the sesame oil.
Spread the beef in a thin layer, stir-fry for only 2 minutes, and remove it as soon as the surface changes color.
- 4
Add the remaining sesame oil to the same pan, then add the onion, green onion, and remaining minced garlic.
Stir-fry over medium heat for about 1 minute, just until the garlic smells fragrant without browning.
- 5
Add the bamboo shoots and the remaining 1/2 tablespoon soy sauce, then raise the heat to medium-high.
Stir-fry for about 3 minutes until pan moisture reduces and the bamboo edges look glossy.
- 6
Return the beef to the pan and stir-fry for just 1 minute so the seasoning coats everything evenly.
Turn off the heat before the beef toughens, check the seasoning, and serve immediately while hot.
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