Saturday, February 16, 2013

Beef with Mushrooms and Bamboo Shoots

I guess I am going through a copycat phase and definitely an Asian food phase. Yesterday I tried to re-create a Chinese dish from Imperial Cathay in Shreveport, LA. They make a Beef with Mushrooms and Bamboo Shoots that is very good. It also has snow peas, I don't know why it is left out of the name. Anyway ... The meat is very tender and the veggies nice and crisp. The sauce is very smooth and velvety too. Their dish has black mushrooms. I have not found black mushrooms at the grocery store, so I substituted shitake mushrooms. I need to make a list and go explore the Asian grocery store for some of the rare ingredients. Like Shao Hsing rice wine, I have been using dry sherry as a replacement with good results. Even with the substitutions I say this experiment was a huge success! The combination of beef, mushrooms and oyster sauce is so rich in flavor. The three really complement each other and give the dish huge beef flavor. The mushrooms have a "squidgy" texture. Is that a word? I mean "squidgy" in the best of ways. The beef is very tender and the snow peas and bamboo shoots are crisp and crunchy. I love this dish! I have also had the same dish with shrimp instead of beef. I think I will try that combo soon. 

Beef with Mushrooms and Bamboo Shoots
Serves 2 to 4(2 as a single entree or 4 as one dish in a multiple entree meal)


For the beef:
1 lb flank steak
1/4 tsp white pepper
1 tsp cornstarch
1 tsp sesame oil
1 tsp light soy sauce
1 tsp oyster sauce
1 Tbsp dry sherry

For the stir-fry:
3 Tbsp canola or vegetable oil, divided
3 cloves garlic, minced
8 oz shitake mushrooms, sliced
2 tsp white wine vinegar
2/3 lb snow peas, trimmed
8 oz can bamboo shoots, drained

For the sauce:
3 tsp oyster sauce
2 tsp light soy sauce
2 tsp sugar
2 tsp corn starch
1/2 cup water
1 tsp beef bouillon


Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Sprinkle with white pepper and cornstarch, mix well. Combine sesame oil, 1 tsp soy sauce, 1 tsp oyster sauce, and sherry. Pour over the meat, mix and set aside while you gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the snow peas; trim the ends and peel the string from the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, corn starch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic.  Add a pinch of salt (to taste).  Saute for about 20 seconds. Add the beef stir-fry for 2 minutes until slightly under-cooked.   Remove from pan. 

Add 1 tbsp of cooking oil. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. When the vegetables are 80% done, add the beef back to the pan. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Taste for seasoning, add salt or more soy sauce if needed. Serve over cooked white or brown rice (optional).


  1. This plate looks like it belongs on a restaurant table! Thank you for linking up this week, Denise. And thanks for the laugh...squiggy. Made me think of Laverne & Shirley.

  2. Yum! Thank you so much for linking up with us!


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