Beef Tofu Stir-Fry
User Reviews
5
Beef Tofu Stir-Fry
Description
This Beef Tofu Stir-Fry recipe starts with marinating thinly sliced flank steak in a mixture including cornstarch, baking soda, soy sauce, and oil to tenderize and enhance flavor. The beef is quickly seared in a hot wok until nearly cooked through, which seals in juices and creates a slight crust.
Ginger, garlic, and white scallion parts are then stir-fried briefly to release aroma before adding Shaoxing wine and a sauce made from beef or chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and sugar. The delicate tofu pieces are carefully added and simmered gently in the sauce to absorb flavors without breaking apart.
The result is a dish balancing the chewiness of the beef and softness of the tofu with a rich, umami-packed sauce. Green scallion tops are added toward the end for freshness and color. This stir-fry can be served with steamed rice or noodles for a satisfying meal.
Ingredients
For the beef & marinade:
- 10 ounces flank steak (285g, sliced ¼-inch thick)
- 1 tablespoon water
- 1 teaspoon vegetable oil
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon soy sauce
For the rest of the dish:
- 2 tablespoons vegetable oil or canola oil
- 3 ginger thin slices
- 2 cloves garlic (minced)
- 2 scallions (cut at an angle into 1-inch pieces, white and green portions separated)
- 2 teaspoons Shaoxing wine
- ¾ cup beef stock or chicken stock
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 1 pound regular tofu 450g, cut into 2-inch squares, 1/2-inch thick, or soft tofu
- 1 tablespoon cornstarch (mixed with 1 tablespoon of water)
Instructions
- For the beef & marinade, combine the beef, water, vegetable oil, cornstarch, baking soda, and soy sauce in a medium bowl. Let the beef marinate for 20 minutes.
- Heat the wok until smoking and spread 2 tablespoons of oil around the perimeter. Sear the beef for 20 seconds on each side. You want the beef seared on the outside and about 80% done. Remove from the wok and set aside.
- Add the ginger, and caramelize for 20 seconds. There should be oil in the wok from searing the beef, but add another tablespoon of oil if needed. Next, add the minced garlic and the white portion of the scallions. Stir fry for 10 seconds, and add the Shaoxing wine.
- Stir again for 10 seconds, and add the chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and sugar. Stir-fry until combined, and then gently slide the tofu into the wok. Be careful––the pieces are delicate and will break up easily without proper handling!
- Let the tofu and the sauce come up to a boil, and drop in the green portions of the scallions and the seared beef, including any juices.
- While everything is coming up to a boil, mix your cornstarch slurry. Check the seasoning of the sauce, and add more salt or soy sauce if desired, but remember it will get saltier after it thickens!
- Carefully stir in the cornstarch slurry, and lower the heat to medium as the sauce thickens. Be as gentle as possible when stirring so as to minimize tofu breakage. A pushing/stirring motion to rotate the mixture around the wok usually works best. Adjust the thickness of the sauce by adding more cornstarch slurry or chicken stock until it is to your liking. Serve over steamed rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 498mg | 21% |
| Potassium | 318mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 167mg | 17% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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