Beef with crushed sesame seeds and bamboo shoots
Instructions:
- It is not advisable to double this recipe - better to cook it in two lots if serving more than four people.
- 4 tablespoons sesame seeds;
- 3 tablespoons peanut oil;
- 400 g (14 oz) lean fillet or rump steak, thinly sliced;
- 1 piece canned winter bamboo shoot, drained and sliced;
- 6 spring onions, cut into bite-sized pieces;
- 1 teaspoon crushed garlic;
- 2 tablespoons fish sauce.
- Toast the sesame seeds in a dry frying pan or wok, stirring constantly so they brown evenly. Turn out onto a plate to cool, then crush with a mortar and pestle or in a blender.
- Heat a wok, add 2 tablespoons of the oil and when very hot stir-fry the beef quickly for 1 minute. Remove from the wok. Add the remaining tablespoon of oil and fry the bamboo shoot and spring onions for 2 minutes, then add the garlic and stir for 1 minute. Add the fish sauce, return the beef to the wok and stir-fry for a minute longer. Add the sesame seeds and mix well. Serve hot with rice.