Thit Bo Xao Mang / Beef and Bamboo Shoot Stir Fry

Marinate the Beef:

Slice the sirloin thin against the grain, about 1/4 inch thick. Combine with minced garlic, shallots, oyster sauce, fish sauce, oil, salt, and pepper. Mix until every slice is fully coated and marinate for at least 15 minutes, but the longer the better

Prep the Bamboo Shoots:

If your bamboo shoots are fresh and raw, blanch them in boiling water for 5 to 10 minutes first to remove any bitterness. If you picked up pre-boiled fresh bamboo from the store, cut it in half, and then into thin strips

Sear the Beef:

Heat a wok or large skillet over high heat until very hot. Add 1 tbsp oil and let it shimmer. Add beef in a single layer and sear without stirring for 1 minute, then toss and cook another 1 to 2 minutes until most of the pink is gone. Remove beef from the pan and set aside

Cook the Bamboo Shoots:

In the same pan over high heat, add the bamboo shoots. Stir fry for 3 to 4 minutes, then add water and cook for another 5 minutes until the bamboo is tender and fragrant

Bring It All Together:

Once the water has evaporated, return the beef to the pan. Toss everything together over high heat for 1 to 2 minutes until the sauce clings to every piece. Finish with freshly cracked black pepper and adjust salt or fish sauce to taste

Garnish and Serve:

Transfer to a plate, top with fresh cilantro and another crack of black pepper, and serve immediately over steamed white rice. Enjoy!