Tofu Beef Rice Bowls W Chili Paste
Recipe rating
4.52 out of 5 based on 1515 reviews
Description
Delicious Tofu Beef Rice Bowls W Chili Paste using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 20 min. Enjoy!
Raw Ingredients
Soy Sauce Sherry Cloves Pepper Tbsp Beef Fillet Tbsp Oil Peppers Seeds Oyster Sauce Dark Soy Sauce Sesame Oil Oz Water Groundnut Oil Rice Packet Instructions Free-Range Eggs Sesame Oil Spring Onions Tbsp Coriander Leaves
Ingredients With Quantity
- 1 Tbsp Light Soy Sauce
- 2 Tbsp Dry Sherry
- 2 Garlic Cloves, Peeled, Finely Chopped
- 1 Tbsp Freshly Cracked Black Pepper
- 1 Tbsp Cornflour
- 500G/1Lb 2Oz Beef Fillet, Finely Sliced
- 2 Tbsp Vegetable Oil
- 2 Red Peppers, Seeds Removed, Finely Sliced
- 2 Tbsp Oyster Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Sesame Oil
- 50-75Ml/2-3Fl Oz Water
- 2 Tbsp Groundnut Oil
- 200G/7Oz Basmati Rice, Cooked According To Packet Instructions, Drained And Cooled Completely
- 2 Large Free-Range Eggs, Lightly Beaten
- 2 Tsp Sesame Oil
- 4 Spring Onions, Finely Sliced
- 3 Tbsp Finely Chopped Fresh Coriander Leaves
Directions
- Heat a large frying pan over high heat. Add the first 4 ingredients and brown for 1 min. Add the beef, turn the heat down and saute for 5 mins, until cooked to your liking. Add 2 cups of water to the pan, bring to the boil and season to taste.
- Remove from heat and cover with plastic wrap. Set aside for 1 hour, or until the meat is just tender.
- Heat a wok over high heat. Add the tbsp of oil and stir fry the peppers seeds until fragrant. Add the oyster and dark soy sauces. Stir fry until the sauce dissolves. Add the sesame oil and water, increase the heat to high, add the groundnut oil, and fry for 1 minute.
- Add the rice and cook over high heat, stirring until the rice looks translucent.
- Break the tofu in to small pieces and add to the wok. Stir fry for 3 mins then break the eggs into the wok and season with salt and pepper. Stir fry for 1 min then stir in the sesame oil.
- Scatter in the spring onions and coriander. Serve immediately with the rice.
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