Thai Beef with Bamboo Shoot

(Photo by roboppy/Flickr)

Serves 4.


375 g/12 oz lean rump steak
1/2 teaspoon coarsely ground black pepper
2 teaspoons crushed garlic
3 tablespoons oil
125 g/4 oz sliced canned bamboo shoot
2 small red chillies, sliced
1 tablespoon fish sauce
1 teaspoon palm sugar or brown sugar
2 kaffir lime leaves, cut in threads
20 fresh basil leaves


Cut beef into thin strips and rub with pepper and half the garlic. Leave for 30 minutes. Heat oil in a wok and on high heat stir-fry the beef until colour changes. Add remaining garlic and bamboo, chillies, fish sauce and sugar, and continue to stir-fry until fragrant. Serve sprinkled with the lime leaf shreds and fresh basil leaves. Serve with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)