¼ lb (100 g) flank steak, thinly sliced
½ large egg, beaten
¼ teaspoon kosher salt
1 teaspoon Shaoxing wine, dry white wine, or sake
1 tablespoon cornstarch
¼ lb (100 g) boiled bamboo shoot, thinly sliced
1 green and 1 red bell pepper, stemmed and seeded, thinly sliced
½ Japanese leek, thinly sliced diagonally
2” piece fresh ginger, thinly sliced
1 tablespoon Shaoxing wine or dry white wine
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon oyster sauce
2 tablespoons vegetable oil, divided
In a medium bowl, combine beef with Marinade and mix well.
Preheat the pan over medium-heat for about 30 seconds, add 1 tablespoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add in beef. Stir-fry for about 1 minute or until lightly browned. Remove from the pan and set aside.
Using the same pan, add 1 tablespoon of oil. Add bamboo shoots, peppers, leek and ginger and stir-fry for about 1 minute over medium-high heat.
Add back the beef into the pan and continue to stir-fry for another minute. Turn off the heat, pour in Sauce Mixture and lightly stir before serving.
To avoid overcooking beef, quickly brown and remove from the pan. Add back beef to the pan after the vegetables are cooked.
Cooking larger portions could result in undercooked ingredients. For best flavors and textures, we recommended following the portions as written in this recipe.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.