Asian Stir-Fried Beef with Bamboo Shots & Cashew

Easy to make, it’s a fantastic lunch or dinner choice. Enjoy!

Ingredients

• 150 g ribeye beef (sirloin or flank steak can be used as well)
• 2 tbsp soy sauce
• 0.5 cm ginger 1/4 of an inch
• 1/2 chili pepper
• 1/4 tsp baking soda
• 1/4 tsp cornstarch
• 80 g bamboo
• 20 g cashews
• 20 ml cooking oil
• 1 tbsp soy sauce
• 1 green onion (for garnishing)
• 150 g white rice
• 30 ml vinegar
• 1 tsp powdered sugar
• 1/4 tsp salt

Instructions

• Cut the ribeye beef steak into thin slices and marinate in the soy sauce, ginger, finely chopped chili, and a little baking soda and cornstarch.
• Baking soda makes the steak very tender while the cornstarch helps give everything a velvety texture.
• Wash the rice well and boil in about 250 ml (1 cup) of hot water. Cook with the lid on over low heat until the rice absorbs all the water, then transfer to a bowl and mix with the dressing made from the vinegar, salt and sugar.
• When the rice is ready, heat a wok and quickly fry the ribeye with a little cooking oil on high heat. After browning the meat, add the cashews and bamboo shoots, and another teaspoon of soy sauce.
• Slice the green onions thinly and utilize them for garnishing.