Scallion Ginger Beef and Tofu Stir Fry
Prep time
Cook time
Total time
Scallion Ginger Beef and Tofu is a popular dish commonly found in Chinatown takeout or lunch places and usually served over rice with lots of "wok hay," or wok-seared flavor. This easy to make scallion ginger beef is a perfect weeknight meal!
Recipe type: Beef
Cuisine: Chinese
Serves: Serves 2
  • 8 oz. flank steak
  • 1 teaspoon oil
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking soda (optional tenderizer)
  • 2 bunches scallions
  • ½ of a small block/package of firm tofu
  • 1 small red bell pepper
  • 1 tablespoon shaoxing wine
  • ½ teaspoon hoisin sauce
  • ¼ teaspoon sesame oil
  • 1 teaspoon dark soy
  • 1 tablespoon light soy
  • 2 tablespoons oil
  • 7 slices ginger
  1. Slice the beef into thin 3-inch strips and mix well in a bowl with 1 teaspoon oil, 1 teaspoon cornstarch and ¼ teaspoon baking soda (if using) and set aside.
  2. Wash and cut the scallions into 2½ inch pieces and cut any thick pieces in half lengthwise. Drain your tofu of excess liquid and cut into ½ inch thick slices. Slice the red bell pepper. Combine the wine, hoisin sauce, sesame oil and soy sauces in a small bowl and mix well.
  3. Heat the wok on high heat until smoking and add a tablespoon of oil . Sear the slices of beef on both sides and set aside on a plate. Carefully lay the slices of tofu in the wok in a single layer and fry on each side for about a minute and remove to a plate.
  4. Add another teaspoon of oil to the wok and add the ginger. Caramelize and brown them for about a minute. This infuses the oil and wok with all that ginger flavor. Add the scallions and red pepper to the wok, making sure the heat is still on high. Stir-fry for about 10 seconds and stir in the beef. After another 10-20 seconds, add the tofu. Next, add the sauce mixture and toss well until the ingredients are coated in sauce.
  5. Plate and serve immediately with steamed rice.
Recipe by The Woks of Life at