Manzo bamboo and mushrooms
(Chinese cooking)

Among the various Chinese meat dishes that run frequently from my table, this is one of the simplest. It is prepared quickly and also the ingredients, as well as of easy availability, are generally all at hand.

Then it has the advantage that it can be prepared in much the same time to cook as white rice to the Chinese (Bai Fan): the rice will be ready in the bowls when the beef will come to the table!

ingredients:

Preparation:

Cut the beef into slices and serve it with the ingredients for the marinade.

While the meat is seasoned, sliced ​​mushrooms, bamboo and onion.
Mix in a glass of water, soy, sake and cornstarch for the sauce ready to be added towards the end of cooking.

Brown the clove of freshly squashed garlic and the slices of ginger in the wok: as soon as they have given off their aroma, add the beef and let it boil briefly over high heat before adding the vegetables and continue cooking.
Once the beef is almost cooked, pour the sauce for previously prepared wires. When this begins to thicken, remove from heat and serve in the wok, if it comes to a unique extent, or in a tray if there are other dishes in addition to rice.

ADVICE:

• Note: Both for the sake that for the soy sauce, use a CT for the marinade the meat and one for the sauce to be added towards the end of cooking.
• If you do not find your sake, replacement is easy with the whiskey ...