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Stir-fried beef and tofu



Prep Time


Cook Time



500 gbeef rump or sirloin
0.25 cupsoy sauce
0.25 cuprice vinegar
2 tbsppeanut or vegetable oil
1medium red chilli, de-seeded and finely chopped
1 10cmlong piece of lemongrass, finely minced
1 tbsppalm sugar or brown sugar
extra 1 tbsp peanut or vegetable oil
200 gfirm tofu, cut into bite-sized pieces
1small onion, cut into thin wedges
8water chestnuts, finely sliced
1 cupbean sprouts, trimmed
1 cuploosely packed coriander leaves
steamed rice to serve


1Slice the beef into thin strips. Combine the beef strips with soy, vinegar, oil, chilli, lemongrass and sugar. Marinate for 30 minutes. Drain the beef strips, retaining the marinade.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Clean the wok, reheat it and add the extra 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.
4Return 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 strips 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.

Recipe suggessions based on what you have in your fridge.

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