Ingredients:
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 1 can (8 oz) bamboo shoots, drained and sliced
- 2-3 red and green chilies, sliced (adjust to your spice preference)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon cooking wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions:
1. Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, cooking wine, and sesame oil. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, sugar, and a dash of pepper. Set aside.
3. Stir-Fry: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until it is browned and cooked through. Remove the beef from the wok and set aside.
4. Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry until fragrant (about 30 seconds).
5. Add Bamboo Shoots and Chilies: Add the sliced bamboo shoots and chilies to the wok. Stir-fry for about 2-3 minutes.
6. Combine and Finish: Return the cooked beef to the wok. Pour the prepared sauce over the beef and bamboo shoots. Stir-fry until the sauce thickens and evenly coats the ingredients.
7. Season and Serve: Taste and adjust seasoning with salt if needed. Garnish with chopped green onions, if desired. Serve hot with rice.