Johan's Swedish Chinese Beef with Bamboo

Johan brings lunch to work most of the days now that he works full time and I like to ask him what he wants so I can prepare for him. Recently, after making the lövbiff rolls he asked if I can make him beef with bamboo, like they serve in the Chinese restaurants in Sweden. The ones I've tried were a bit bland so I made my version of it for him. He specified the gravy needs to be 'gooey', by which I think he meant it should be thicken with a corn starch solution, so I teach him how to do it, as I was cooking it. However, I don't know if he will ever use it!

Ingredients

2 slices of lövbiff/ thin beef steaks

1 can of sliced bamboo shoots or canned mixed vegetables (if you are in a place where fresh Chinese vegetables are not easily available) 
1 small can of sliced button mushrooms

1 clove of minced garlic and an equal amount of minced shallot

2 tablespoon oyster sauce 

Black ground pepper and salt to taste

Cornstarch solution (by mixing 1 tablespoon of corn starch powder with 2-3 tablespoons of cold water)

Steps

1. Sliced the beef thinly and set aside. Drain the bamboo shoots set aside in a bowl with a sprinkle of salt. Pour boiling water and soak the bamboo shoots/canned mixed vegetable for a couple of minutes before draining again. This helps to refresh the bamboo shoots.
2. In a frying pan, heat up about 2 tablespoon of cooking oil, and when the pan is hot, add in the bamboo shoots/vegetables and stir fry till it is dry and smelling fragrant. Dish it up and set aside.
3. Add 1 tablespoon of cooking oil in the pan again and over medium heat add in the shallots and then garlic to stir fry till you smell the fragrance. Add in the bamboo shoots again, then the beef slices and stir well until the beef is half-done.
4. Add in the seasoning and about 200ml of hot water and mix well.
5. While the gravy is boiling, give the corn starch solution a stir and add it to the dish, stirring it quickly to prevent clumping. Switch off the heat, and serve hot with rice.