Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu is a popular dish you might find in Chinatown takeout or lunch places, usually served over rice with lots of "wok hay," or wok-seared flavor.

Ingredients

  • 8 oz. flank steak
  • 1 1/2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon oyster sauce
  • 1/8 teaspoon baking soda)

    (optional tenderizer

  • 8 ounces firm tofu
  • 2 tablespoons hot water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons light soy sauce
  • ¼ teaspoon sesame oil
  • 1/8 teaspoon ground white pepper
  • 1/2 cup red bell pepper)

    (cut into 1-inch pieces

  • 7 slices ginger
  • 1 clove garlic)

    (chopped

  • 4 large scallions)

    (sliced at an angle into 2 inch/5 cm pieces, white and green pieces separated

  • 2 1/2 tablespoons vegetable oil)

    (divided

  • 1 tablespoon shaoxing wine

Directions

  1. 1

    Thinly slice the flank steak against the grain into 2 ½ inch (6 cm) pieces, and add to a medium bowl along with 1 ½ tablespoons water, the cornstarch, oil, oyster sauce, and baking soda (if using). Set aside for 20-30 minutes while you prepare the other ingredients.

  2. 2

    Slice the tofu into ½ inch to ¼ inch (about 1 cm) thick rectangles, and set aside.

  3. 3

    In a small bowl, make the sauce mixture by combining the hot water, sugar, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Mix well until the sugar is dissolved.

  4. 4

    Prepare the bell pepper, ginger, garlic and scallions. Slice any thicker pieces of scallion in half lengthwise.

  5. 5

    Heat the wok over high heat until it just begins to smoke. Only when it’s begun to smoke, add 1 tablespoon of oil to coat. Carefully lay the slices of tofu in the wok in a single layer, and sear for about 2 minutes per side or until golden brown. Set aside on a plate.

  6. 6

    Again, heat the wok over high heat until smoking and add another tablespoon of oil. Add the beef in a single layer, and sear for 30 seconds to 1 minute. Stir-fry for another 15-30 seconds, until the beef is about 75-80% cooked. Remove from the wok, and set aside.

  7. 7

    Add another ½ tablespoon of oil to the wok, along with the ginger slices. Caramelize and brown them for about 20 seconds. This infuses the oil and wok with all that ginger flavor. Add the garlic, white portion of the scallions, and red pepper, making sure the heat is still on high. Stir-fry for about 10 seconds, and add the Shaoxing wine.

  8. 8

    Continue to stir-fry for another 30 seconds, and add the pan-fried tofu, beef (along with any juices), and sauce mixture. Stir-fry for another 20 seconds, until the sauce coats all the ingredients.

  9. 9

    Add the green parts of the scallions, and stir-fry until the scallions are wilted. Plate and serve immediately with steamed rice.

Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu Stir Fry

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About this Recipe

Craving that authentic, savory flavor of your favorite Chinatown stir-fry right at home? This Scallion Ginger Beef and Tofu Stir Fry recipe brings the rich taste of "wok hay" to your kitchen, creating a satisfying meal that's perfect over rice without the wait.This recipe truly captures the essence of a beloved takeout dish by expertly balancing savory, umami-rich components. The thoughtful combination of tender flank steak and firm tofu provides a delightful textural contrast, while the classic aromatics of scallions and ginger infuse every bite with bright, zesty notes. A well-rounded sauce, featuring oyster sauce, hoisin, and various soy sauces, ensures a deeply satisfying flavor profile that sets this stir fry apart.Prepare for a vibrant and aromatic dish that awakens your senses with savory depth and a fresh, peppery kick from the ginger and scallions. You'll savor the tender, flavorful flank steak alongside the subtly creamy firm tofu, all coated in a glossy, rich sauce that clings beautifully. Crisp red bell pepper adds a pop of color and a pleasant crunch, contributing to a dynamic and enjoyable eating experience. With just 20 minutes of prep and a swift 10 minutes of cooking, you can achieve restaurant-quality flavor on even your busiest nights.This versatile stir fry welcomes your personal touch. If you prefer other proteins, consider swapping the flank steak for thinly sliced chicken breast or succulent shrimp. For a vegetarian option, simply increase the amount of firm tofu and perhaps add a medley of your favorite stir-fry vegetables like broccoli florets or snap peas. While specific ingredients like Shaoxing wine and dark soy sauce contribute to the authentic depth, you can substitute dry sherry for the wine or use only light soy sauce if dark soy isn't available, keeping in mind the color and intensity will vary slightly.Serve this delicious Scallion Ginger Beef and Tofu Stir Fry immediately, piled high over freshly steamed white rice. The rice provides the perfect neutral canvas to soak up all the savory sauce, making it an ideal comforting weeknight dinner or a delightful meal to share with family and friends.

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