A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules

Stir-Fried Beef or Tofu

With Black Bean, Egg-Fried Rice and Tenderstem Broccoli

A great meat or vegetarian dish as part of Jules' Lunar New Year themed Chinese dinner. Try it with home-made spring rolls and a Chinese-style egg tart and fruit salad for dessert.


For the beef/tofu 

  • 400g Rump steak, fat and sinew removed, cut into slices or firm tofu cut into slices
  • 5g Sesame oil*
  • 10g Caster sugar*
  • 3g Chinese five spice*        
  • 10g Light soy sauce*        
  • 30ml Rice wine*
  • 13g Cornflour*
  • 3g Bicarbonate of soda (optional)* helps to tenderise the meat. 

* Mix together to form a marinade

  • 10g Vegetable oil
  • 10g Sesame oil
  • 2 large cloves garlic, finely grated
  • 2cm pieces of ginger, peeled and finely grated
  • 1 small red chilli, deseeded and finely sliced
  • 1 Medium onion peeled and sliced
  • ½ each red, yellow and green peppers, sliced
  • 50g Black bean sauce
  • 10ml rice vinegar
  • 10g sugar
  • 20ml water
  • 2 pieces Chinese leaves, sliced
  • 20g Bean sprouts washed and drained
  • 1 Tsp Coriander, finely chopped

For the egg-fried rice

  • 200g Long grain rice – allow 50g uncooked per portion – washed in a sieve until water runs clear
  • 10g Vegetable oil
  • 10g Sesame oil
  • 2 large eggs whisked
  • Salt and pepper to taste

For the tenderstem broccoli

  • 200g tenderstem broccoli – washed, then cut into pieces
  • 10g Vegetable oil
  • 10g Sesame oil
  • 30ml boiling water
  • 20g Oyster sauce or light soy sauce if doing the veggie version
  • 10g Furikake seasoning (optional


Making the beef

  • Make the marinade in a bowl the add either the steak or the tofu. Cling film, refrigerate and marinate for at least four hours or ideally overnight. Meanwhile prepare the other components.
  • Before cooking, take the beef/tofu out of the fridge at least an hour before to bring up to room temperature.
  • Heat the oils in a heavy-bottomed frying pan or wok over a high heat then add the beef/tofu, fry for around 3 minutes until golden brown, remove from the pan to a plate.
  • Add the onions, peppers, ginger, garlic and chilli to pan and fry for around 5 minutes until the vegetables start to soften.
  • Return the beef to the pan together with black bean sauce, the vinegar, sugar and water and bring to boil. Add the Chinese leaves, bean sprouts and coriander, cook for around 2 minutes, keep warm until serving.

Making the egg-fried rice

  • Boil a pan of lightly salted water, add the rice and cook for around 15minutes or until cooked but with a slight bite. When cooked, drain in a fine sieve. While the rice is draining, wash and dry the pan, reserve to keep the egg-fried rice warm when cooked.
  • Meanwhile heat both oils in a heavy-bottomed frying pan or wok then return the drained rice to the pan. Heat until very hot, season with salt and pepper then add the whisked egg mixture, stir vigorously to incorporate the egg into the rice. When the egg is cooked return to reserved pan and keep warm until serving. Use the frying pan/wok to cook the tenderstem broccoli.

Making the tenderstem broccoli

  • Heat the oils in a heavy-bottomed frying pan or wok over a high heat then add the tenderstem broccoli, fry for around 3 minutes, add the boiling water and oyster or soy sauce, reduce by half then add the Furikake and keep warm until serving.