Servings
Font
Back
0 from 45 votes

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 238 kcal
Cuisine: Chinese

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

Instructions

    Cup of Yum
  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. Slice the tofu into ½ inch to ¼ inch (about 1 cm) thick rectangles, and set aside.
  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. Prepare the bell pepper, ginger, garlic and scallions. Slice any thicker pieces of scallion in half lengthwise.
  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. 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. 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. 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. Add the green parts of the scallions, and stir-fry until the scallions are wilted. Plate and serve immediately with steamed rice.

Nutrition Information

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

% 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.