Meat

Chinese Beef with Tofu and Vegetables

cook 30 mins
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Ingredients
  • 2 tablespoons sunflower oil
  • 400 g (13 oz) firm tofu, cut into 2 cm (3/4 inch) cubes
  • 2 teaspoons grated fresh root ginger
  • 6 spring onions, chopped, plus extra, to garnish
  • 1 red chilli, deseeded and finely chopped, plus extra, to garnish
  • 1/2 red pepper, cored, deseeded and cut into thick strips
  • 1/2 yellow pepper, cored, deseeded and cut into thick strips
  • 200 g (7 oz) sliced shiitake mushrooms
  • 1 tablespoon cornflour
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 50 ml (2 fl oz) mirin
  • 200 ml (7 fl oz) hot vegetable stock
  • 400 g (13 oz) ready-cooked roast beef slices, cut into strips
  • steamed rice, to serve
Directions
  • Heat the oil in a wok until hot, add the tofu in batches and stir-fry over a high heat for 3–4 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.
  • Add the ginger, spring onions, red chilli, red and yellow peppers and mushrooms to the wok and stir-fry over a high heat for 3–4 minutes until softened.
  • Mix the cornflour with 2 tablespoons of water in a small bowl. Add the soy sauce, oyster sauce, mirin and stock, and mix well. Add the liquid to the wok and bring to the boil. Reduce the heat to medium-low, return the tofu to the wok with the beef strips, toss to mix well and simmer gently for 2–3 minutes until heated through.
  • Ladle into warm bowls, scatter with sliced spring onion and red chilli and serve with steamed rice.
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