Ginger Scallion Beef and Tofu Stir-Fry

Name: Ginger Scallion Beef and Tofu Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz flank steak; 8 oz firm tofu; 0.5 cup red bell pepper; 4 pcs large scallions; 7 slice fresh ginger; 1 clove garlic cloves, minced; 1 tbsp Shaoxing wine; 2 tsp light soy sauce; 0.5 tsp dark soy sauce; 0.5 tsp hoisin sauce; 0.5 tsp oyster sauce; 0.25 tsp sesame oil; 0.5 tsp sugar; 1 tsp cornstarch; 0.125 tsp baking soda; 0.125 tsp ground white pepper; 2 tbsp hot water; 1.5 tbsp ice-cold water; 2.5 tbsp vegetable oil

A classic Cantonese-style stir-fry featuring tender velveted beef and crispy pan-seared tofu tossed in a savory ginger-scallion sauce. This balanced, high-protein meal comes together quickly for a perfect weeknight dinner served over steamed rice.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

flank steak
8 oz
firm tofu
8 oz
red bell pepper
0.5 cup
large scallions
4 pcs
fresh ginger
7 slice
garlic cloves, minced
1 clove
Shaoxing wine
1 tbsp
light soy sauce
2 tsp
dark soy sauce
0.5 tsp
hoisin sauce
0.5 tsp
oyster sauce
0.5 tsp
sesame oil
0.3 tsp
sugar
0.5 tsp
cornstarch
1 tsp
baking soda
0.1 tsp
ground white pepper
0.1 tsp
hot water
2 tbsp
ice-cold water
1.5 tbsp
vegetable oil
2.5 tbsp

Step-by-Step Instructions

Prepare the beef by thinly slicing the flank steak against the grain into 2.5-inch pieces. In a medium bowl, combine the beef with 1.5 tablespoons of water, cornstarch, 1 teaspoon of oil, oyster sauce, and baking soda. Mix well and let marinate for 20-30 minutes to tenderize the meat.

While the beef marinates, slice the firm tofu into rectangles roughly 1/4 to 1/2 inch thick. Set aside.

In a small bowl, whisk together the sauce ingredients: hot water, sugar, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Stir until the sugar is completely dissolved.

Prep the aromatics and vegetables: slice the red bell pepper into strips, peel and slice the ginger into thin coins, and mince the garlic. Cut the scallions into 2-inch lengths, splitting any thick white parts in half lengthwise.