Don’t just use tofu for vegetarian dishes – it adds bulk and flavour to this hearty beef stir-fry!
Ingredients
- 400g beef rump or topside beef, thinly sliced across the grain
- 1 1/2 teaspoons cornflour
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 x 250g pkt firm tofu
- 2 tablespoons peanut oil
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1 long fresh red chilli, deseeded, finely chopped
- 2 tablespoons Massel beef stock
- Ground white pepper
- Steamed brown rice, to serve
- Fresh coriander leaves, to garnish
Method
- Step 1Combine beef, cornflour, 2 teaspoons of the soy sauce and the sesame oil in a medium glass or ceramic bowl. Cut the tofu into 5 x 10mm strips.
- Step 2Heat 3 teaspoons of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 teaspoons of the remaining peanut oil and the remaining beef mixture.
- Step 3Heat remaining peanut oil in the wok over medium heat until just smoking. Add tofu, green shallot and chilli, and stir-fry for 1-2 minutes or until tofu is heated through. Add beef mixture, stock and remaining soy sauce, and stir-fry for 1 minute or until sauce boils and thickens. Remove from heat. Season with pepper.
- Step 4Spoon the rice among serving bowls. Top with beef & tofu stir-fry and sprinkle with coriander. Serve immediately.
Nutrition
1348 kj
Energy
22g
Fat Total
5g
Saturated Fat
28g
Protein
801.13mg
Sodium
1g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
You will need a wok and a wok charn for this recipe.
- Author: Kerrie Sun
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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