1 lb (450g) rump steak, trimmed
and thinly sliced across the grain
4 Chinese mushrooms, soaked in
warm water 20 minutes
1/4 cup (60ml) oil
2 inch (5cm) piece fresh
ginger, shredded
4 oz (110g) canned bamboo
shoots, drained and sliced
Method:
In a
bowl combine grated ginger, soy sauce and
cornstarch,
Add
meat and mix well. Allow to marinate for 1 hour,
Drain mushrooms and stirring occasionally.
Slice mushroom caps. Remove stems
and discard.
Remove meat from marinade and reserve. Heat oil in a
wok over moderate heat. Add ginger and stir-fry for
3 minutes. Add meat, bamboo shoots and mushrooms and
stir-fry until meat is cooked. Add marinade and heat
through. Serve with rice or boiled noodles.
