This Scallion Ginger Beef and Tofu Stir-Fry is a delicious blend of flavors and textures, featuring tender marinated beef, golden tofu, and fresh scallions and bell peppers, all brought together by a savory sauce. The dish gets its unique character from ginger and scallions, two classic ingredients in Chinese cuisine that add both warmth and depth. Perfect over steamed rice, this stir-fry makes a flavorful and satisfying meal that’s easy to prepare on busy weeknights yet impressive enough to serve guests.
Ingredients:
For the Beef & Marinade
- 8 oz. flank steak, thinly sliced
- 1½ tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- ½ teaspoon oyster sauce
- ⅛ teaspoon baking soda (optional, for tenderizing)
For the Stir-Fry Sauce
- 2 tablespoons hot water
- ½ teaspoon sugar
- ½ teaspoon hoisin sauce
- ½ teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- ¼ teaspoon sesame oil
- ⅛ teaspoon ground white pepper
For the Stir-Fry
- 8 oz. firm tofu, cubed
- ½ cup red bell pepper, cut into 1-inch pieces
- 7 slices fresh ginger
- 1 clove garlic, chopped
- 4 large scallions, sliced at an angle (separate whites and greens)
- 2½ tablespoons vegetable oil, divided
- 1 tablespoon Shaoxing wine (or dry sherry)
Instructions:
- Marinate the Beef: In a small bowl, combine water, cornstarch, vegetable oil, oyster sauce, and baking soda (if using). Add the sliced beef, tossing to coat evenly, and set aside to marinate for 10-15 minutes.
- Prepare the Stir-Fry Sauce: In another bowl, mix hot water, sugar, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Stir until well combined.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
- Stir-Fry the Beef: Add another tablespoon of oil to the skillet. Sear the marinated beef for 1-2 minutes, until just browned. Remove and set aside.
- Sauté Aromatics: Add the remaining ½ tablespoon of oil to the skillet, then add ginger slices, garlic, and the white parts of the scallions. Sauté until fragrant, about 1 minute.
- Combine Ingredients: Add bell pepper and tofu to the skillet, followed by the Shaoxing wine. Return the beef to the pan, pour in the stir-fry sauce, and stir well to coat everything evenly.
- Finish and Serve: Cook for another 1-2 minutes, tossing in the green scallion parts at the end. Serve hot over steamed rice.
Conclusion:
This Scallion Ginger Beef and Tofu Stir-Fry brings together a perfect harmony of flavors, from the aromatic ginger and scallions to the savory stir-fry sauce. The tofu adds a wonderful contrast to the tender beef, making this dish both filling and balanced. Quick to make and full of flavor, this stir-fry is ideal for weeknight dinners or a casual gathering with friends.
Savory Scallion Ginger Beef and Tofu Stir-Fry
A savory stir-fry of marinated beef and tofu withginger, scallions, and bell peppers, perfect for a quick, flavorful meal.
For the Beef & Marinade
- 8 oz. flank steak (thinly sliced)
- 1½ tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- ½ teaspoon oyster sauce
- ⅛ teaspoon baking soda (optional, for tenderizing)
For the Stir-Fry Sauce
- 2 tablespoons hot water
- ½ teaspoon sugar
- ½ teaspoon hoisin sauce
- ½ teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- ¼ teaspoon sesame oil
- ⅛ teaspoon ground white pepper
For the Stir-Fry
- 8 oz. firm tofu (cubed)
- ½ cup red bell pepper (cut into 1-inch pieces)
- 7 slices fresh ginger
- 1 clove garlic (chopped)
- 4 large scallions (sliced at an angle (separate whites and greens))
- 2½ tablespoons vegetable oil (divided)
- 1 tablespoon Shaoxing wine (or dry sherry)
- Marinate the Beef: In a small bowl, combine water, cornstarch, vegetable oil, oyster sauce, and baking soda (if using). Add the sliced beef, tossing to coat evenly, and set aside to marinate for 10-15 minutes.
- Prepare the Stir-Fry Sauce: In another bowl, mix hot water, sugar, hoisin sauce, dark soy sauce, light soy sauce, sesame oil, and white pepper. Stir until well combined.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
- Stir-Fry the Beef: Add another tablespoon of oil to the skillet. Sear the marinated beef for 1-2 minutes, until just browned. Remove and set aside.
- Sauté Aromatics: Add the remaining ½ tablespoon of oil to the skillet, then add ginger slices, garlic, and the white parts of the scallions. Sauté until fragrant, about 1 minute.
- Combine Ingredients: Add bell pepper and tofu to the skillet, followed by the Shaoxing wine. Return the beef to the pan, pour in the stir-fry sauce, and stir well to coat everything evenly.
- Finish and Serve: Cook for another 1-2 minutes, tossing in the green scallion parts at the end. Serve hot over steamed rice.