Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

  • 400g rump or topside beef, thinly sliced across the grain
  • 1 1/2 tsp cornflour
  • 2 tbs soy sauce (kikkoman brand highlighted in book)
  • 2 tsp sesame oil
  • 1 x 250g pkt firm tofu
  • 2 tbs peanut oil
  • 4 green shallots, ends trimmed, thinly sliced diagonally (exclude the white bulb)
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 tbs water
  • Ground white pepper
  • Steamed rice (white or brown) / rice noodles, to serve
  • Fresh coriander leaves, to garnish


  1. Combine beef, cornflour, 2 tsp of the soy sauce and the sesame oil in a medium glass or ceramic bowl. Cut the tofu into 5 x 10mm strips.
  2. Heat 3 tsp 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 tsp of the remaining peanut oil and the remaining beef mixture.
  3. Heat 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.
  4. Spoon the rice among serving bowls. Top with beef & tofu stir-fry and sprinkle with coriander. Serve immediately.