Beef With Bamboo Shoots & Onions I Made It Ii

Beef with Bamboo Shoots & Onions

DIZ3 5 years ago
Recipe: Beef With Bamboo Shoots And Onions
Submitted By: Joe1155
Date: February 25, 2019

*****February 2019 Group Recipe's Asian Challenge***

I’ve been eyeing this recipe for awhile and was excited to finally make it. I liked Cosmicmother’s suggestion of serving Asian over cabbage instead of rice so that was my plan. After everything was prepped and ready to go, I had a serious debate with myself as to whether or not I really liked bamboo shoots enough to have it in such a large quantity. In the end, I chickened out and decided to sub cabbage for the bamboo shoots. It was very good. Also, very sweet and I even omitted the sugar. Hubby added Sambal Oelek Chile Paste to his to pep it up. Even I enjoyed a small dab of Chile Paste to give it some additional flavor and I do not like anything that is spicy hot. I also used Tamari instead of soy sauce. This was my first experience using Tamari and I really liked it.
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LindaLMT 5 years ago said:

Fantastic picture DIZ! That is a great idea to sub cabbage for rice … I wonder if cauliflower rice would work, I think it would, but then again I've never had cauliflower rice? The recipe looks good but it's been so long since I've been out for Asian cuisine I forget what bamboo shoots are like. Regardless your dish looks fantastic. I too use Tamari and like it.

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DIZ3 5 years ago said:

Thank you, LindaLMT! I've never had cauliflower rice either. I'm sure it would be good. I'm finding cauliflower makes a great substitute for a lot of different things. I don't know how to describe bamboo shoots. At one time I really, really liked them and always added a can to most of my homemade Chinese dishes. In the past few years, my tastes have become overly sensitive. I pick up a strong metal taste in things like canned bamboo shoots and water chestnuts. I've tried soaking them in water and rinsing, but it hasn't helped. I don't detect it in restaurant food, just the canned products I purchase at the grocery store.

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chuckieb 5 years ago said:

Great photo DIZ! I love that you subbed the Bamboo shoots with Cabbage. I adore Cabbage (Chinese Cabbage especially), and I wouldn't be apt to eat Bamboo shoots. The recipe calls for 6 oz. of Bamboo shoots....did you sub that amount of cabbage? I think if you are detecting a tinny taste in your cans of food, it's wise not to eat them. Lovey looking recipe. I've bookmarked it to try!

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Cosmicmother 5 years ago said:

Great photo Diz!! It's good you followed your gut and didn't use the bamboo shoots, cabbage is a great sub for that! I bet broccoli or broccolini would be nice too. :)
I wonder what was sweet in this, is your rice wine the seasoned kind? I think the seasoned rice wine is much sweeter than the regular rice wine. At least the chili paste balanced it out! :D
Joe has posted quite a few Asian recipes that look really good too!

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mommyluvs2cook 5 years ago said:

This looks delicious DIZ, wonderful pic.! I really like Bamboo shoots but can see your aversion to the metal taste. Love the cabbage substitute! Oyster sauce is super sweet, that's probably where all your sweetness came from. Bookmarking because I know we would enjoy this :)

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DIZ3 5 years ago said:

Thank you, ChuckieB! I didn't measure the cabbage, but I'm going to say "yes." Somewhere between 6oz - 8oz. I actually quadrupled the recipe. I had 24oz of beef to use and a half a head of cabbage. Thank goodness we liked it, huh? lol!

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DIZ3 5 years ago said:

Thank you, Cosmicmother! You busted me! It WAS good with broccoli (wink!). Joe1155 has a Beef And Broccoli recipe and it's identical except it uses broccoli instead of bamboo shoots. For the sake of the GR Challenge, I was going to switch and use it instead. I already cut the cabbage and didn't feel like chopping up a bunch of broccoli (see my comment to ChuckieB). What I did was steam two small servings of broccoli to have as a side dish. When I made my plate, I mixed the broccoli in with it. Oh, and yes, my rice wine is sweet. I use Mirin as a sub for real rice wine. Is it Sake?

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DIZ3 5 years ago said:

Thank you, Mommyluvs2cook! Between the oyster sauce and the rice wine, it was destined to be sweet. It is a good recipe and Joe1155 uses the same sauce recipe for his Beef And Broccoli. I'm sure it would be good with a lot of different vegetable combinations.

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Cosmicmother 5 years ago said:

Lol, I must be physic! ;)
Mirin and sake are the Japanese forms of Chinese rice wines. Mirin is definitely sweeter than sake, but I'm not sure how much it differs from Chinese rice wine-- but I would guess it's sweeter? Perhaps a splash of vinegar with the mirin would be good to balance the sweetness? I don't use any of the wines anymore, only the vinegar and sub the wine for orange or white grape juice. I buy the grape juice in the baby food section, Heinz brand--it's unsweetened and comes in little jars like baby food. :D

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Ladybug_MrsJ 5 years ago said:

DIZ - You always have the most wonderful pictures. I remember spending hours in your recipe box on Allrecipes just admiring your work. Awesome! Keep up the good work!

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Ladybug_MrsJ 5 years ago said:

Shona - Chinese rice wine (aka "Chinese cooking wine") gives a recipe "body" in the same way Worcestershire sauce does for Western-style cooking (or even soy sauce). I can't remember what sake tastes like but believe I have had it as a drinking wine in a Japanese restaurant (as I have to try everything!!!). IMHO, Chinese rice wine does not taste like Mirin (Japanese rice wine). For me, Chinese rice wine is an essential pantry ingredient for all Chinese dishes (just like soy sauce or tamari), whereas I don't use mirin very much (I usually use it a a substitute for sherry in a liver pate recipes); however, a popular Chinese cook disagrees with me. She says you can sub Mirin for Chinese rice wine if you leave the sugar out of your recipe: https://www.recipetineats.com/shaoxing-wine-chinese-cooking-wine Since we eat our food without sugar, we would not be making a sweet dish anyway, so this is probably why her recommendation does not make sense to me. UPDATE: You know it is a funny thing, I am looking at a lot of "Chinese recipes" today and see a lot of recommendation to sub Chinese cooking wine with sherry if necessary. This is surprising to me. I am wondering if different brands of Chinese rice wine have different flavors (a range of sweetness like regular wines).

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Cosmicmother 5 years ago said:

Great info on the wine Mrs.J!
I've often seen sherry as sub for rice wine in recipes, and that's probably where I got the orange juice and grape juice idea from, it was a sub for sherry! I choose not to cook with any alcohol, since I don't cook separate meals for the kids. In my research, I found it's actually a myth that alcohol cooks out of food...and it irks me to death when I see cooks on tv say that! There were studies done and a chart made, hopefully I can find the chart again, that shows how long you would actually have to cook, flambé, boil etc... to get most of the alcohol out--something like hours and even that would still leave something like 30% of the alcohol in it! (flambéing for instance leaves 75% of the alcohol behind) So I decided to never give my children any small amount of alcohol while their brains were still developing. I might be overly paranoid, but given what I've learned in various Psych classes about brain development I just wouldn't risk it. So it's only juice for us. :)

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Ladybug_MrsJ 5 years ago said:

Interesting! I always thought alcohol cooks out of food. Thanks for the "heads up." Very helpful.

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DIZ3 5 years ago said:

Hello, Mrs. J! So nice to see you! Thank you for the kind words. You were always my biggest AR fan. :) I still post photos over there once in a great while. Thank you for the information on Chinese rice wine. Unfortunately, Mirin is the only thing available in the stores here. Most Asian sauce recipes call for added sugar. I do leave it out if I use Mirin. There is a recipe on AR that is similar to this and it calls for dry Sherry. It's been my "go to" recipe for Beef and Broccoli. I just use grocery store cooking sherry. However, I really liked this particular sauce and think I will stick with this one from now on. We ate the leftovers for lunch yesterday and it was even better the second day.

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Ladybug_MrsJ 5 years ago said:

DIZ- BIG SMILE! I am sure you have A LOT of fans! Awesome!

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