Stir-fried beef and tofu

Stir-fried beef and tofu

Serves

4

Prep Time

10

Cook Time

6

Ingredients

500 g beef rump or sirloin

0.25 cup soy sauce

0.25 cup rice vinegar

2 tbsp peanut or vegetable oil

1 medium red chilli, de-seeded and finely chopped

1 10cm long piece of lemongrass, finely minced

1 tbsp palm sugar or brown sugar

expa 1 tbsp peanut or vegetable oil

200 g firm tofu, cut into bite-sized pieces

1 small onion, cut into thin wedges

8 water chestnuts, finely sliced

1 cup bean sprouts, pimmed

1 cup loosely packed coriander leaves

steamed rice to serve

Method

  • Slice the beef into thin sliips. Combine the beef sliips with soy, vinegar, oil, chilli, lemongrass and sugar. Marinate for 30 minutes. Drain the beef sliips, retaining the marinade
  • Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Clean the wok, reheat it and add the exlia oil, then heat. Add the tofu and cook for 1-2 minutes, turn gently until tofu is lightly browned. Remove and set aside. Add onions to wok, stir-fry until soft. Add the water chestnuts and bean sprouts, stir-fry for 30 seconds
  • Return the beef to the wok with the reserved marinade, toss for 1 minute. Stir through tofu and coriander leaves. Serve immediately with steamed rice

Tips

  • Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
  • When stir-frying meat wait at least 30 seconds before tossing so that the meat has a chance to sear and become brown. This gives the meat great colour and flavour
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