Wednesday, May 26, 2021

Tofu, Stir-Fried with Beef

I adapted this delicious Cantonese-style dish from my fav Chinese food website, www.woksoflife.com. I adjusted some of the ingredient quantities and also tenderized 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!


Ingredients:
1 1/2 lbs. flank steak, cut into thin slices
1 tsp. baking soda
3 tbsp. water

MARINADE:
1 tbsp. water
1 tbsp. soy sauce
2 tsp. vegetable oil
1 tsp. cornstarch

4-5 tbsp. vegetable oil

4-5 slices ginger, thinly sliced (or minced)
4 cloves garlic, minced
2 scallions, thinly sliced (separate green from white parts)
2 tbsp. Shaoxing wine

SAUCE:
2 cups light chicken stock (or 2 cups water plus 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

2 boxes of soft tofu, cut into 1/2" thick 2" squares

CORNSTARCH SLURRY: 2 tbsp. cornstarch mixed with 2 tbsp. water

1/2 tsp. kosher salt

1. TO TENDERIZE THE BEEF: Slice the flank steak and place into a bowl; add 1 tsp. baking soda and 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 4-5 tbsp. 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 plan 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.


Thinly slice the flank steak against the grain.

Slice the tofu into 2" squares, about 1/2" thick.


Tenderize the beef first by mixing with baking soda and water. Rinse the beef very well and pat dry before adding the marinade ingredients.


Saute the marinated beef slices over high heat until about 3/4 of the way cooked through.

Remove the beef to a bowl or plate.

In the same pan, saute the ginger slices briefly (add more oil if the pan is too dry).

Add the garlic and sliced white part of the scallions.

Add the sauce ingredients.

Gently stir in the tofu.

Add the reserved beef.

Thicken with the cornstarch slurry.

Plate and garnish with the green parts of the scallions. Serve with steamed white rice.

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