Stir-Fried Beef with Tofu
- camissonia
- Nov 6
- 1 min read
For this delicious Cantonese-style dish I tenderize the beef first in a baking soda-water mixture before marinating. The texture of soft tofu pairs beautifully with super tender beef and the delectable sauce consists of chicken stock lightly flavored with oyster sauce, soy sauce and sesame oil. So good served over steamed white rice!
1
Note on the sauce:
*Totole chicken powder is available in many Asian markets and online. You can also substitute with low sodium chicken stock.
Notes
1
TO TENDERIZE THE BEEF: Slice the flank steak and place into a bowl; add 1 tsp baking soda, 3 tbsp water and stir well to combine (I use my hands, wearing disposable gloves); cover with plastic wrap and set aside in the refrigerator for 30 minutes, up to 2 hours. Place the beef into a colander and rinse very well under running water. Pat dry with paper towels.
2
Add the marinade ingredients to the beef, combine well, cover with plastic wrap and place in the refrigerator for at least 30 minutes or up to overnight before using.
3
Heat 3 tbsp vegetable oil in a wok, swirling to coat the sides, until very hot. Add the beef and sear until it is about 3/4 of the way done. Remove from the pan onto a plate and set aside.
4
In the same pan add the ginger and stir-fry for 15-20 seconds. If the pan is too dry, add a little extra oil.
5
Add the minced garlic and white part of the scallions; stir fry briefly and add the Shaoxing wine. Toss briefly then add the sauce ingredients.
6
Gently add the tofu slices to the pan (the tofu is soft and will easily break); add the reserved beef. Bring the sauce up to a boil then gently stir in the cornstarch slurry. Lower the heat to medium and bring the mixture back up to a boil until thickened.
7
Taste the sauce and season with an additional 1/2 teaspoon of salt if needed. Plate and garnish with the scallion greens. Serve with steamed white rice.
Instructions
1 1/2 lbs flank steak cut into thin slices
1 tsp baking soda
3 tbsp water
1 tbsp soy sauce
1 tbsp water
2 tsp vegetable oil
1 tsp cornstarch
Marinade
2 cups light chicken stock (2 cups water + 2 tsp Totole chicken powder*)
4 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
1 tsp sugar
Sauce
4 cloves garlic minced
4 thin slices ginger or 1 tbsp minced
2 scallions thinly sliced
2 tbsp Shaohsing wine
Two 14-oz boxes soft tofu (drained & cut into 1" x 2" slices)
2 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
3 tbsp vegetable oil
1/2 tsp kosher salt
%20(1).jpg)
Stir-Fried Beef with Tofu
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
Comments