Scallion Ginger Beef and Tofu Stir Fry
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
238 kcal
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Cuisine
Chinese
Scallion Ginger Beef and Tofu Stir Fry
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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.
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Ingredients
For the beef & marinade:
- 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)
For the rest of the dish:
- 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
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Instructions
- 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.
- Slice the tofu into ½ inch to ¼ inch (about 1 cm) thick rectangles, and set aside.
- 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.
- Prepare the bell pepper, ginger, garlic and scallions. Slice any thicker pieces of scallion in half lengthwise.
- 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.
- 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.
- 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.
- 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.
- Add the green parts of the scallions, and stir-fry until the scallions are wilted. Plate and serve immediately with steamed rice.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
6g
(2%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
34mg
(11%)
Sodium
309mg
(13%)
Potassium
293mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
703IU
(14%)
Vitamin C
26mg
(29%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Sodium | 309mg | 13% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 26mg | 29% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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