Bamboo beef and mushrooms
(Chinese cooking)

Among the various Chinese meat dishes that pass frequently on my table, this is one of the simplest. It is prepared quickly and the ingredients, as well as being easy to find, are generally all at hand.

It also has the advantage of being able to be prepared more or less in the same time it takes to cook the Chinese-style white rice (Bai Fan):
the rice will be ready in the bowls when the beef arrives on the table!

So, starting as always from the ingredients, let's start cooking!

ingredients:

Preparation:

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

While the meat is seasoning, slice the mushrooms, bamboo and spring 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 freshly crushed clove of garlic and the slices of ginger in the wok: as soon as they have released their aroma, add the beef and sauté it briefly over high heat before adding the vegetables and continuing to cook.

As soon as the beef is almost cooked, pour the previously prepared binding sauce. When this begins to thicken, remove from the heat and bring to the table in the wok, if it is a single course, or in a tray if there are other dishes besides rice.

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Note: for both sake and soy sauce, use a CT. for the marinade of the meat and one for the sauce to be added towards the end of cooking.
• If you can't find the sake, replace it without problems with whiskey ...
• See also: East and China

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