Coconut Beef with Bamboo Shoots
Rinse the beef, pat dry and cut into narrow strips. Heat the coconut milk and simmer the beef for about 12-15 minutes. Allow to cool. Meanwhile, drain the bamboo shoots, cut into thin strips and place in a salad bowl.
Trim the lemongrass, removing the woody ends and outer leaves and chop finely. Rinse the chile, remove the seeds and chop finely. Add the cooled beef with coconut milk, lemongrass, and chile to the bamboo shoots and fold together. Mix together the curry paste, lime juice, zest, and the fish sauce to make a dressing. Pour over the salad and toss to coat. Place portions of the salad on plates and garnish as desired.