|Grated fresh ginger||1 Teaspoon (5 Milliliter)|
|Soy sauce||85 Milliliter (1/3 Cup)|
|Cornstarch||2 Teaspoon (10 Milliliter)|
|Rump steak slice||1 Pound , trimmed and thinly sliced across the grain (450 Gram)|
|Chinese mushrooms||4 , soaked in warm water 20 minutes|
|Oil||60 Milliliter (1/4 Cup)|
|Fresh ginger||2 Inch , shredded (5 Cm)|
|Canned bamboo shoots||4 Ounce , drained and diced (110 Gram)|
1 In a large bowl combine grated ginger, soy sauce and cornstarch.
2 Add meat and mix well. Allow to marinate for 1 hour, stirring occasionally. Drain mushrooms, remove stems and discard. Slice mushroom caps.
3 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.