500g beef mince

3 tbsp Peanut Oil

4 cloves Garlic(or equivalent crushed)

Birdseye chilli at least 1 but to taste(or equivalent crushed)

Oyster sauce 1 tsp

Fish Sauce 1 tsp

Soy sauce 2 tsp

Worcestershire Sauce 1 tsp

Sweet Chilly Sauce 2 tbsp

3 tbsp Shaoxing wine

1 tbsp Honey

1 Cup chicken Stock

Chinese 5 spice to taste(less is more)

Silken Tofu – 1-2 packets to taste

1 tsp of Corn flour

Spring onion to garnish


I first tried this dish when I went to an Iron Chef event back when I’d just started dating my wife. It was the first dinner of many we’ve shared since but this was the dish which stood out as we were allowed to take the recipe home.

Over the years I’ve modified it a bit and simplified it to our tastes. I hope you enjoy it as much as we do!

  1. Begin cooking the rice

  2. Throw the beef into heated oil in the pot/pan in chunks (do not stir) 

  3. Add garlic and chilli, and begin stirring once fragrant. (not stirring is to brown the beef) 

  4. As the beef browns but is not yet cooked, the sauces; oyster, fish, soy, sweet chilli, shaoxing wine, honey, worcestershire

  5. Continue stirring, and reduce heat

  6. Pour the chicken stock into the pan and add diced tofu

  7. Make a slurry with the cornflour and add this to thickn

  8. Simmer for about 10-15 minutes until reduced 

  9. Serve over rice and garnish with spring onion

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