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Beef & Bamboo Shoots

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Preparation Time: 10 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 920 times
Ingredients:
 60 ml(s) oil
 400 gm(s) rump steak, thinly sliced across the grain
 225 gm(s) can sliced bamboo shoots, drained & rinsed
 3 cloves garlic, crushed with 0.25 tsp salt
 2 tbsp(s) fish sauce
 8 spring onions, cut into 4cm lengths on the diagonal
 40 gm(s) sesame seeds, toasted
Quick & easy stir-fry
Cooking Steps:
Heat a wok over a high heat, add 2 tbsp of the oil and swirl to coat. When the oil is hot, add the beef in 2 batches and stir-fry for 1 minute, or until it starts to turn pink. Remove and set aside.

Add an extra tbsp of oil if necessary, then stir-fry the bamboo shoots for 3 minutes, or until starting to brown. Add the garlic, fish sauce and 0.25 tsp salt and stir-fry for 2-3 minutes. Add the spring onions and stir-fry for 1 minute, or until starting to wilt. Return the beef to the wok, stir quickly and cook for 1 minute until heated through. Remove from the heat, toss with the sesame seeds and serve with rice.

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