Stir-fried beef and tofu

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

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

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