Asian Beef and Peppers with Bamboo Shoots

After a busy day, I'm on a quest for quick, delicious dinner recipes. One of the best ways to ensure a speedy dinner delivery involves combining lean protein, colorful vegetables and intense flavors in ONE pan. That makes dinner a breeze and clean-up even easier. 

In this recipe for stir-fried beef and vegetables, I used my wok, but you can use any large skillet to pull it all together. You can also make this stellar dish with chicken, shrimp, tofu, or a combination.

Asian Beef and Peppers with Bamboo Shoots

1 tablespoon coconut oil or vegetable oil

2 cloves garlic, minced

1 teaspoon minced fresh ginger

12 ounces lean steak, cut into thin pieces  

1 each red and green bell pepper, seeded and cut into strips

1 cup thinly sliced cremini mushrooms

8-ounce can sliced bamboo shoots, drained 

1 cup beef broth

2 tablespoons soy sauce

2 teaspoons cornstarch

2 teaspoons sesame oil

1 teaspoon hot sauce, such as sriracha

Salt and freshly ground black pepper

Heat the coconut oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds. Add the beef and cook for 1-2 minutes, until no longer pink, stirring frequently. Add the bell peppers, mushrooms and bamboo shoots and cook for 3 minutes, until the mushrooms release liquid. 

Whisk together the broth, soy sauce, cornstarch, sesame oil, and hot sauce. Add the mixture to the pan and bring to a simmer.  Simmer for 2-3 minutes, until the sauce thickens and reduces. 

Season to taste with salt and pepper. 

Serves 4

Photo: Keko64