I have got a scrumptious surprise for you today! If you love a dish that brings a perfect balance of savory, spicy, and fresh flavors, then you’re in for a treat with this Stir-Fried Beef and Bamboo Shoots with Chili Peppers! It’s a vibrant dish that’s super quick to whip up and will make your taste buds dance with joy. Let’s get right into it!
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Why You’ll Love This Stir-Fried Beef and Bamboo Shoots with Chili Peppers Recipe
First off, this recipe is bursting with flavor! The tender beef, crunchy bamboo shoots, and zesty chili peppers come together in a glorious explosion of tastes and textures. Plus, it’s super quick to prepare, perfect for those busy weeknights when cravings hit! You can even customize the heat level to your liking, making it a dish everyone can relish, from spice lovers to the more cautious eaters. And did I mention the glorious aroma that fills your kitchen? It’s like a little piece of culinary magic!
How to make Stir-Fried Beef and Bamboo Shoots with Chili Peppers
Let’s roll up those sleeves and get cooking! I promise you’ll be amazed by how simple it is to create this delightful dish at home.
Ingredients for Stir-Fried Beef and Bamboo Shoots with Chili Peppers:
- 8 oz beef sirloin or flank steak, thinly sliced
- 1 cup bamboo shoots, sliced (fresh or canned)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 red chili peppers, thinly sliced (adjust to taste)
- 2-3 long green peppers, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- Chopped green onions (for garnish)
Step-by-Step Instructions
Marinate the Beef: In a bowl, mix the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of rice wine. Marinate for at least 15 minutes.
Prepare the Sauce: In a small bowl, combine the remaining soy sauce, oyster sauce, sesame oil, and sugar. Mix well and set aside.
Make the Cornstarch Slurry: In a separate small bowl, mix the remaining cornstarch with 1 tablespoon of water until smooth.
Stir-Fry the Beef: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, stir-fry until fragrant. Add the marinated beef and stir-fry until it is cooked through and lightly browned. Remove from the wok and set aside.
Stir-Fry Bamboo Shoots and Chili Peppers: Add the sliced bamboo shoots and the long green peppers and red chili peppers to the wok. Stir-fry for 2-3 minutes until they are slightly softened.
Combine and Thicken: Return the cooked beef to the wok. Pour the sauce mixture over the beef, bamboo shoots, and chili peppers. Stir well to combine. Pour the cornstarch slurry into the sauce, stirring constantly until the sauce thickens.
Serve: Transfer the stir-fried beef and bamboo shoots with chili peppers to a serving plate. Garnish with chopped green onions. Serve immediately with rice.
What to Serve With Stir-Fried Beef and Bamboo Shoots with Chili Peppers
This dish pairs perfectly with a fluffy bowl of steamed jasmine rice or even some warm, savory noodles! You can also add a side of stir-fried vegetables or a crisp salad to round out your meal. The world is your oyster!
Storage and Make-Ahead Tips of Stir-Fried Beef and Bamboo Shoots with Chili Peppers
If you find yourself with leftovers (which may be a rare occurrence, but just in case!), store them in an airtight container in the fridge for up to 3 days. You can easily reheat the stir-fry on the stovetop or in the microwave. For a make-ahead option, you can marinate the beef earlier in the day, saving you precious time later!
Expert Tips for the Perfect Stir-Fried Beef and Bamboo Shoots with Chili Peppers
- Slice the beef against the grain for maximum tenderness!
- Don’t be shy with the garlic and ginger, they’re the flavor heroes of this dish!
- Adjust the chili peppers according to your spice tolerance; you can always add more later!
Recipe Variations and Substitutions
Feel free to switch up the protein! Chicken or shrimp would work beautifully, too. And if you’re looking for a vegetarian option, tofu or tempeh can be fantastic alternatives! Swap the bamboo shoots for colorful bell peppers or snap peas if you want to change things up!
FAQs
Can I use frozen beef?
Absolutely! Just make sure to thaw it properly and drain any excess moisture before marinating.How do I store the leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave before serving!What if I can’t find bamboo shoots?
No worries! You can replace them with thinly sliced mushrooms or water chestnuts for a delightful crunch!
I hope you’re as excited about this recipe as I am! Let me know how it turns out, and happy cooking!
Print
Stir-Fried Beef and Bamboo Shoots with Chili Peppers
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Non-Vegetarian
Description
A vibrant and flavorful dish featuring tender beef, crunchy bamboo shoots, and zesty chili peppers, perfect for quick weeknight dinners.
Ingredients
- 8 oz beef sirloin or flank steak, thinly sliced
- 1 cup bamboo shoots, sliced (fresh or canned)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2–3 red chili peppers, thinly sliced (adjust to taste)
- 2–3 long green peppers, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- Chopped green onions (for garnish)
Instructions
- In a bowl, mix the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of rice wine. Marinate for at least 15 minutes.
- In a small bowl, combine the remaining soy sauce, oyster sauce, sesame oil, and sugar. Mix well and set aside.
- In a separate small bowl, mix the remaining cornstarch with 1 tablespoon of water until smooth.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, stir-fry until fragrant. Add the marinated beef and stir-fry until it is cooked through and lightly browned. Remove from the wok and set aside.
- Add the sliced bamboo shoots and long green peppers and red chili peppers to the wok. Stir-fry for 2-3 minutes until they are slightly softened.
- Return the cooked beef to the wok. Pour the sauce mixture over the beef, bamboo shoots, and chili peppers. Stir well to combine. Pour the cornstarch slurry into the sauce, stirring constantly until the sauce thickens.
- Transfer the stir-fried beef and bamboo shoots with chili peppers to a serving plate. Garnish with chopped green onions. Serve immediately with rice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can easily reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg