Beef Vegetable and Tofu Stir-Fry

Recipe From What's For Lunch, Honey?


500g beef – rump, thinly sliced

250g tofu, cut into strips

250g mixed vegetables of choice, cut into strips

4 spring onions, thinly sliced

small piece of ginger, cut into strips

1 1/2 teaspoon cornflour

2 tablespoons soy sauce

Drizzling of sesame oil

1 red chili, deseeded and finely chopped

65 ml stock

2 tablespoons peanut oil

ground black pepper

fresh Thai basil, chopped – to garnish


  1. Mix cornflour, 3 teaspoons soy sauce, ginger and a good drizzling of sesame oil in a bowl. Add the beef strips and marinate for at least a few hours.
  2. Heat about 2 teaspoons of the peanut oil in a wok until just smoking. Add a portion of the beef and stir-fry until brown. Remove with slotted spoon. Heat another 2-3 teaspoons of peanut oil and brown the rest of the beef.
  3. Heat the rest of the peanut oil and stir-fry the tofu, then add the vegetables, spring onions and chili. Continue to stir-fry for approx 2 minutes, until the tofu has heated through and the vegetables are soft but not over-cooked.
  4. Pour the stock and remaining soy sauce, then add the beef back to the wok and cook through for another minute, until the sauce boils and thickens. Season with pepper and serve sprinkled with chopped Thai basil and steamed rice.

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