Servings
Font
Back
Asian Stir-Fried Beef with Bamboo Shots & Cashew
4.9 from 315 votes

Asian Stir-Fried Beef with Bamboo Shots & Cashew

This Asian stir-fry recipe features thinly sliced ribeye beef marinated with soy sauce, ginger, chili, baking soda, and cornstarch, then quickly stir-fried with bamboo shoots and cashews. Served alongside seasoned rice tossed with a vinegar-sugar-salt dressing, the dish blends tender meat, crunchy nuts, and tender vegetables with a savory and lightly tangy profile. Thinly sliced green onions add fresh garnish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 1 serving
Course: Main Course
Cuisine: Asian

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 shoot
  • 20 g cashews
  • 20 ml neutral cooking oil generic 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

    Cup of Yum
  1. 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.
  2. Baking soda makes the steak very tender while the cornstarch helps give everything a velvety texture.
  3. 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.
  4. 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.
  5. Slice the green onions thinly and utilize them for garnishing.

Notes