|
Ingredients :
375 g
Rump steak
2 tablespoons Peanut oil
1 Large can bamboo shoots, sliced
6 Scallions sliced
1 tablespoon Fish sauce
Salt to taste
2 clove Garlic, crushed
4 tablespoons Sesame seed, toasted and crushed
Extra 2 tablespoons of peanut oil
Method :
Use a sharp knife to cut the beef into
very thin slices of 5 cm long. Heat a wok with the peanut oil and stir
fry the beef quickly for 1 minutes. Remove from the wok when the meat is
still pink in color. In same wok, heat extra oil and fry well-drained
sliced bamboo shoots and scallions for about 2 minutes. Add fish
sauce and salt, and fry for a further 5 minutes. Add crushed
garlic, stir and fry for a further minute, then return beef to wok and
stir fry for a minute. Add sesame
seeds and mix well. Serve while still hot
with steamed white rice.
|
