5 Spring onions (scallions), thinly sliced
2 tablespoons Nuoc cham sauce
1/2 teaspoon Salt
1 clove Garlic, crushed
5 tablespoons Sesame seed, toasted and crushed
380 g Fillet steak or rump
5 tablespoons Oil
1 can Bamboo shoots, well drained and sliced

Cut beef into very thin slices about 2 in long in lengths. Heat oil in heavy based frying pan. Stir fry beef quickly for 1 minute. Remove from frying pan while meat is still pink. Add more oil in the same frying pan, fry the sliced bamboo shoots and spring onions for 2 minutes. Add crushed garlic, stir and fry for another 1 minute. Return beef to frying pan. Add sesame seeds and mix well. Serve hot with white rice and nuoc cham dipping sauce.

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