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500g firm tofu, 90g beef steak, 3 dried shiitake mushrooms, 50g enoki mushrooms, 80g shimeji mushrooms, 2T oil, 2 stems of spring onion.

(1) 1t chonju (i.e. rice wine), 1t citron honey, some ground black pepper.
(2) 1.5t soy sauce, 2/3t rice vinegar, 2ml honey, 1/2t sesame oil, 2t toasted sesame seeds.


1. Soak dried shiitake mushrooms in water till soft.
2. Wipe-clean beef steak with damp kitchen paper; Discard any bones; Tenderize with meat mallet for 20 minutes; Cut into strips; Marinate in seasoning (1) till ready to use.
3. Trim off stems of enoki mushrooms; Rinse and drain; Separate into a few bundles.
4. Trim off the stems of shimeji mushrooms; Rinse and drain; Separate into a few portions.
5. Cut off the roots of spring onion; Chop finely.
6. Lift the shiitake mushrooms from the step 1 up; Squeeze out any excess water; Cut off the stems; Cut into strips.
7. Add seasoning (2) and the spring onion to a bowl; Stir till well mixed.
8. Drain Tofu; Arrange in a microwave-proof dish; Put in the microwave and heat for 1 minute; Take the tofu out of the microwave; Drain; Cut into halves; Cut each half into halves.
9. Add 1T oil to non-stick pan; Heat over a medium heat; Add the tofu; Pan-fry over a medium heat for 4 minutes (flip over every 2 minute); Set aside on serving plates.
10. Add 1T oil to the pan; Heat over a medium heat; Add the beef and all the mushrooms; Stir-fry over a medium heat for 2 minutes;
Add the seasonings from the step 7; Stir-fry over a medium heat till the mushrooms have softened; Turn off the heat; Arrange on the tofu.