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Sticky soy beef in do-fo ru with garlic mushrooms

Fermented bean curd, or in Mandarin do-fu ru, is bean curd that has been fermented and combined with ingredients, such as sorghum wine, water, salt, chilli and spices. There are white and red varieties. From: deliciousmagazine.co.uk By Ching-He Huang
SERVES 2

300g piece beef fillet, sliced lengthways into 4 thin slices
4 do-fu ru cubes or tempeh
2 tbsp groundnut oil
50ml light soy sauce
1 tsp brown sugar
2 garlic cloves, finely chopped
250g oyster mushrooms, halved if large
Finely sliced spring onions, to garnish

Season the beef, then rub a cube of do-fu ru or tempeh over each slice. Cover and chill for 20 minutes or overnight.

Place a wok over a high heat. When hot, add half the oil and all the beef. Cook for 1-2 minutes each side, until golden. Mix together the soy and sugar, add to the wok and bubble until sticky. Remove from the heat.

Heat the remaining oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and stir-fry for 1-2 minutes. Divide between plates, top with the beef and garnish with the spring onions to serve.