This Scallion Ginger Beef and Tofu recipe 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. Quite easy to make! Just make sure your wok is screaming hot when you’re cooking this, and it’ll taste just as authentic NYC Noodletown’s.
- 8 oz. flank steak
- 1 teaspoon oil
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda (optional tenderizer)
- 2 bunches scallions
- 1/2 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 sauce
- 1 tablespoon light soy sauce
- 2 tablespoons oil
- 7 slices ginger
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. For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Wash and cut the scallions into 2 1/2 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.
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.
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. If you like more gravy, add 1/2 cup hot chicken stock, additional seasonings, and 1 tablespoon of corn starch and cook for another minute or until the sauce coats a spoon.
Plate and serve this scallion ginger beef and tofu immediately with steamed rice.
Scallion Ginger Beef and Tofu Stir Fry
Ingredients
- 8 oz. flank steak (225g)
- 1 teaspoon oil
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda (optional tenderizer)
- 2 bunches scallions
- 8 ounces firm tofu (225g)
- 1 small red bell pepper
- 1 tablespoon shaoxing wine
- ½ teaspoon hoisin sauce
- ¼ teaspoon sesame oil
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons oil
- 7 slices ginger
Instructions
- 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.
- Wash and cut the scallions into 2 1/2 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.
- 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.
- 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.
- Plate and serve immediately with steamed rice.
Colleen S Cline says
I love a good tofu and meat dish; really enjoyed this, was looking for a beef and tofu dish and this one really hit the spot. Prep was super quick and easy and sauce was on point. I used reg soy instead of light as it was all I had on hand but it was perfect with the tofu, veg and rice. Very nice addition to the rotation.
Annie Sun says
Was in a cooking rut and came here for inspiration. Made this dish tonight and it turned out pretty good. Feels like something from a restaurant. Instead of scallions I used a leek instead. Adding this to my recipe rotation.
Bill says
Good going Annie! This one is simple to make and yummy to eat :)
Corina says
I love love love this dish. I replaced the broccoli with asparagus which turned out great!
I’m so glad I found your website. It’s my to-go-to whenever I need to cook Chinese food.
I’m a Singaporean living in Canada for 2 years and crave for authentic Chinese food. I’m not one that cooks but since moving here, I have no choice and you’re a godsend.
I will try more of your recipes as long as I can find the right ingredients.
Bill says
Thanks Corina–keep on cooking with us!
Ava says
Tried this just now and it was amazing! I replaced hoisin sauce with oyster sauce and it still came out great. :)
Bill says
Awesome Ava, keep on cooking!
Jill says
You guys never let us down. This was great, and super quick to prepare. Bonus: my house smells awesome right now. :)
Bill says
Awesome to hear, Jill! It smells like it was success :)
Tom says
I really liked the subtle flavor of ginger in the sauce. This was also a huge hit with my 6 year old. Since he doesn’t like “spicy” I have to make at least one non-fiery for him. Today it was Scallion Ginger Beef. Thanks for helping to make his day!
Bill says
Thanks Tom! This was and is still a favorite of my daughter Sarah. Kids especially love the sauce with the rice!
Chrystal @ YUM eating says
That looks tasty. I have never done beef and tofu mixed together . Thanks for linking at The Yuck Stops Here. Hope to see you again this week!
irene says
This looks delish! I think some hot chiles for mine. Looks like tonight’s dinner…
Bill says
Hi Irene, Good addition. I especially like the the flavor of the hot chilies toasted in the oil!
Sarah says
great idea Irene. Love it.