Sesame, Bamboo & Beef

Both bamboo shoots & sesame seeds are much used in Oriental cookery. This dish, combining the two, is especially good.

• ½ lb. top sirloin or other similar beef
• 2 tbsp. cooking oil
• Heavy skillet
• 2 cups shredded bamboo
• 1 white part of green onion
• 2 tbsp. cooking oil
• 1 tbsp. fish sauce
• ¼ tsp. salt
• 2 small cloves garlic
• 3 heaping tbsp. crushed sesame seed

Slice the beef into thin (1/8″) pieces about 1″ wide and 2″ long. Slice against the grain so it will be tender when cooked. Heat the cooking oil in the skillet on high heat. Add the beef slices and saute until the beef just begins to turn gray (about 1 minute). It should still be mostly pink. Remove from skillet and set aside. Overcooking will make the beef tough and it gets cooked more later in the recipe. Be sure to use canned Chinese bamboo shoots. Shred the bamboo shoots into match stick size pieces. Slice the onion in into thin rounds. Heat the cooking oil in the same skillet used to saute the beef. Add the onion and saute, stirring on medium heat about half a minute. Add the bamboo shoots, salt and fish sauce and continue to saute on medium heat about 6 minutes, stirring occasionally. Crush the garlic and add to the mixture in the skillet. Stir well to mix. Continue to saute on medium high heat another minute, stirring occasionally. Return beef to the skillet. Roast the sesame seeds and crush slightly with mortar and pestle to bring out all the flavor. They should be roasted and crushed just before using. Add to the bamboo shoots and beef, stir well and cook just a few seconds. Remove from heat immediately. To Serve: Serve hot with rice and green salad. This can be reheated before serving; can be refrigerated for several days and reheated; or, frozen for future use.