2 ways to make delicious and nutritious stir-fried bamboo shoots with beef and stir-fried bamboo shoots with eggs

Prepare the ingredients

Wash the beef thoroughly, drain it, and slice it thinly so it doesn’t become tough when cooked.

For the bulbous plant, peel off the outer layer until you reach the white part. Wash the bulbous plant several times with water until clean, then soak it in diluted salt water for about 15 minutes, then remove and let it drain. Cut the bulbous plant into slices about 0.5cm thick.

Sliced chili, green onion, and cilantro cut into pieces about 1cm long.

Marinate the beef with 1 minced garlic clove, 1 tablespoon of cooking oil, 2 tablespoons of oyster sauce, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 2 teaspoons of pepper, and 1 tablespoon of cornstarch. Mix well, cover tightly, and marinate for 30 minutes for the beef to absorb the seasoning.

Stir-fried bamboo shoots with beef

Place a pan on the stove and heat 1 tablespoon of cooking oil over high heat, then add minced garlic and green onion, stir-frying until fragrant and golden, then add the beef and stir-fry for about 30 seconds before removing it. This way, the beef will not release water and will be tender when eaten.

In the same pan, add bamboo shoots and stir-fry over medium heat, adding water if necessary; do not overcook the bamboo shoots as they will become soft and lose their crunch.

When the bamboo shoots are cooked, quickly add the beef back into the pan and stir-fry over high heat for another 30 seconds. Adjust the seasoning to taste.

Finally, when turning off the heat, add cilantro and green onions, stir briefly, serve on a plate, sprinkle with pepper, and enjoy.

Finished Product

So you have completed the delicious and attractive stir-fried cu niang with beef. The steps are simple and do not take much time.

Stir-fried cu niang with beef has a quite unique flavor. When eating, the initial feeling of cu niang is crispy, sweet, and rich, followed by a creamy and fatty taste when paired with tender, sweet beef that absorbs the flavor.

Let’s get into the kitchen to treat the family. Wish you success with the stir-fried cu niang with beef!

Prepare the cu niang

Remove the dark outer skin to obtain the white flesh inside. Wash thoroughly, soak the cu niang in salt water for about 10 minutes, then drain.

Slice the cu niang into thin pieces, about 0.3cm thick.

Prepare other ingredients

Crack the chicken eggs into a bowl, add a little salt, seasoning, and pepper, then use a spoon to mix well.

Wash the scallions well, then use a knife to chop them finely. Remember to keep the chopped scallion tops separate.

Make bulrush stir-fried with eggs

Place a pan on the stove, sauté the chopped scallion tops with a bit of cooking oil.

Then, add the bulrush and stir-fry, adding a little seasoning, and stir for about 5 minutes.

Next, pour the eggs evenly over the pan, ensuring it covers the bulrush completely, then stir well for about 3 minutes before turning off the stove.

Final product

The bulrush stir-fried with eggs has an enticing aroma and a rich flavor from the chicken eggs combined with the crunchy texture of the bulrush; this is one of the very easy-to-eat stir-fried dishes, and it will taste better when served with hot rice.