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
- 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.
- 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.
- 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
- 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.