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.
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.
- 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
- 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 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.
- 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.
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.