Beef with Bamboo Shoots and Soy Knots in Oyster Sauce
- Prep time 15Min
- Cook time 10Min
- Technique Stir Fry
- Meat Beef
- Cut Flank
- Serves 3
A quick and flavorful stir-fry, Beef with Bamboo Shoots and Soy Knots in Oyster Sauce features tender Australian beef strips marinated to perfection, paired with crunchy bamboo shoots and savory soy knots. Stir-fried with garlic and simmered in a rich oyster sauce blend, this dish delivers a harmonious balance of textures and umami flavors.
Ingredients
For the Stir Fry:
- Grass-Fed Australian Beef Stir Fry Strips: 300g (thawed and washed)
- Bamboo Shoots: 150g
- Soy Knot (Tau Kee/Dried Beancurd Sticks): 100g (soaked and softened)
- Minced Garlic: 1 Tbsp
For the Marinade:
- Potato Starch: 1 Tbsp
- Oyster Sauce: 1 Tbsp
- Dark Soy Sauce: 1 tsp
- Light Soy Sauce: 1 tsp
- Ground White Pepper: ½ tsp
- Salt: To taste
Method
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Marinate the Beef: In a bowl, combine the beef strips with the marinade ingredients (potato starch, oyster sauce, dark soy sauce, light soy sauce, ground white pepper, and salt). Mix well, cover, and refrigerate for 30 minutes.
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Cook the Aromatics and Bamboo Shoots: Heat a wok or pan over medium heat. Add some oil and stir-fry the minced garlic and bamboo shoots until fragrant.
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Stir Fry the Beef: Add the marinated beef strips to the wok and stir-fry quickly over high heat. Be careful not to overcook the beef at this stage.
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Add Soy Knots and Simmer: Add the softened soy knots to the wok. Drizzle with a round of dark soy sauce for color and flavor. Add 150ml of water, stir, and let the dish simmer until most of the water is reduced.
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Serve: Once the sauce has thickened and the beef is tender, transfer the dish to a serving plate. Serve hot and enjoy!
