Beef With Scallions Woks of Life

Scallion Ginger Beef and Tofu Stir-Fry

Posted:4/25/2021 Updated:4/25/2021

This Scallion Ginger Beefiness and Tofu recipe is dish you may notice in Chinatown takeout or lunch places, normally for less than $10. At its best, information technology has lots of "wok hay," or wok-seared flavor, from being cooked over very high estrus in sparse, superheated carbon steel woks.

While there isn't a huge book of sauce in this dish, it'south extremely flavorful and a perfect accompaniment for steamed rice.

This dish is likewise like shooting fish in a barrel to make. Just make sure your wok is screaming hot when you're cooking this, and information technology'll taste just as authentic NYC Noodletown'south.

Note: This recipe was originally published in January 2014. We have since re-tested and re-photographed it, making very small-scale adjustments and adding clearer instructions. Enjoy!

How to Pan-fry Tofu Without It Sticking

This dish does require some grooming—slicing the beefiness and tofu, mixing upwards the sauce, and slicing aromatics. You also accept to pre-melt the business firm tofu, searing it in the wok to give it a lite golden crust. This not only gives the tofu a better texture, it besides makes it hardier and less prone to breakage while stir-frying with other ingredients.

Only how do you pan-fry tofu without it sticking to the wok? The primal is preheating your wok before adding oil. This non-stick wok cooking method applies to any high heat wok cooking.

You pre-heat the wok until it merely begins to smoke effectually the edges. And so you add oil around the perimeter of the wok. If you follow that process, the tofu volition slide around the wok easily, as if it were a nonstick surface!

Only practise this with a carbon steel wok. Exercise not effort it with a stainless steel wok, and peculiarly non with a nonstick wok. Nonstick surfaces cannot be safely heated to high temperatures.

For more data on how this method works, visit our article on How to Foreclose Nutrient From Sticking to Your Wok.

Recipe Instructions

Thinly slice the flank steak against the grain into 2 ½ inch (6 cm) pieces, and add together to a medium bowl along with 1 ½ tablespoons water, the cornstarch, oil, oyster sauce, and baking soda (if using). Set bated for 20-30 minutes while yous set the other ingredients. For more information on selecting and preparing beef, see our post on How to Fix Beef for Stir Fry

Piece the tofu into ½ inch to ¼ inch (about 1 cm) thick rectangles, and ready aside.

In a modest bowl, make the sauce mixture by combining the hot h2o, sugar, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Mix well until the carbohydrate is dissolved.

Fix the bell pepper, ginger, garlic and scallions. Slice whatever thicker pieces of scallion in half lengthwise.

Heat the wok over loftier heat until information technology only begins to smoke. Only when information technology's begun to smoke, add 1 tablespoon of oil to glaze. Carefully lay the slices of tofu in the wok in a unmarried layer, and sear for well-nigh ii minutes per side or until gold brown. Set aside on a plate.

Again, heat the wok over high heat until smoking and add another tablespoon of oil. Add the beef in a unmarried layer, and sear for 30 seconds to one minute.

Stir-fry for another 15-xxx seconds, until the beef is about 75-eighty% cooked. Remove from the wok, and fix bated.

Add some other ½ tablespoon of oil to the wok, along with the ginger slices. Caramelize and brownish them for virtually 20 seconds. This infuses the oil and wok with all that ginger season.

Add the garlic, white portion of the scallions, and red pepper, making sure the rut is still on high. Stir-fry for about 10 seconds, and add the Shaoxing wine.

Continue to stir-fry for another 30 seconds, and add the pan-fried tofu, beefiness (forth with any juices), and sauce mixture. Stir-fry for another xx seconds, until the sauce coats all the ingredients.

Add the light-green parts of the scallions…

And stir-fry until the scallions are wilted.

Plate and serve your ginger scallion beef and tofu stir-fry immediately with steamed rice.

Prep: 20 minutes

Cook: x minutes

Total: 30 minutes

For the beef & marinade:

• ▢ 8 oz. flank steak
• ▢ 1 i/2 tablespoons h2o
• ▢ one teaspoon cornstarch
• ▢ i teaspoon vegetable oil
• ▢ ane/2 teaspoon oyster sauce
• ▢ ane/8 teaspoon baking soda (optional tenderizer)

• Thinly slice the flank steak against the grain into two ½ inch (6 cm) pieces, and add to a medium basin along with one ½ tablespoons water, the cornstarch, oil, oyster sauce, and blistering soda (if using). Set bated for twenty-30 minutes while you set up the other ingredients.

• Slice the tofu into ½ inch to ¼ inch (near one cm) thick rectangles, and fix bated.

• In a minor bowl, make the sauce mixture by combining the hot water, saccharide, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Mix well until the carbohydrate is dissolved.

• Ready the bell pepper, ginger, garlic and scallions. Slice any thicker pieces of scallion in half lengthwise.

• Heat the wok over high oestrus until information technology simply begins to smoke. But when it's begun to smoke, add one tablespoon of oil to coat. Carefully lay the slices of tofu in the wok in a unmarried layer, and sear for nigh 2 minutes per side or until gilt chocolate-brown. Set bated on a plate.

• Once again, rut the wok over loftier heat until smoking and add another tablespoon of oil. Add the beef in a single layer, and sear for 30 seconds to one infinitesimal. Stir-fry for another 15-30 seconds, until the beef is about 75-lxxx% cooked. Remove from the wok, and set aside.

• Add together another ½ tablespoon of oil to the wok, forth with the ginger slices. Caramelize and brownish them for nearly xx seconds. This infuses the oil and wok with all that ginger flavour. Add the garlic, white portion of the scallions, and red pepper, making sure the oestrus is still on high. Stir-fry for about x seconds, and add the Shaoxing vino.

• Continue to stir-fry for another 30 seconds, and add the pan-fried tofu, beef (along with any juices), and sauce mixture. Stir-fry for another 20 seconds, until the sauce coats all the ingredients.

• Add the green parts of the scallions, and stir-fry until the scallions are wilted. Plate and serve immediately with steamed rice.

Calories: 238 kcal (12%) Carbohydrates: 6 g (2%) Poly peptide: 18 g (36%) Fatty: 15 thou (23%) Saturated Fat: 9 g (45%) Cholesterol: 34 mg (11%) Sodium: 309 mg (thirteen%) Potassium: 293 mg (viii%) Fiber: 1 g (iv%) Sugar: 2 k (2%) Vitamin A: 703 IU (xiv%) Vitamin C: 26 mg (32%) Calcium: 97 mg (10%) Iron: 2 mg (11%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes simply. While we do our best to provide nutritional information equally a general guideline to our readers, nosotros are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Diverse online calculators besides provide different results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred nutrition reckoner to determine nutritional data with the actual ingredients and quantities used.

About Beak

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and higher in restaurants with his father, a chef. Rose from modest ancestry as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family'southward Chinese eatery, while also learning the effectively points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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