Beef Stir Fry with Mushrooms, Tofu and Green Beans

This Beef Stir Fry with Mushrooms, Tofu and Green Beans was an easy dish to prepare for dinner. I first pan fried the extra firm tofu slab. Afterwards, while the tofu rested on parchment paper to remove the excess oil, I stir fried the beef and vegetables. In a few quick minutes, dinner was ready. This recipe was adapted from “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller (Grosset & Dunlap, New York). Serves 2 to 4.

Course: Dinner, Lunch, Vegetables

Cuisine: Asian

Keyword: Beef Stir Fry Musrhooms Tofu Green Beans

Servings: people

Calories: 437kcal

Author: Elizabeth Ann Quirino

Equipment

large skillet or wok

Ingredients

4 Tablespoons vegetable oil divided, use 2 Tablespoons for tofu, rest for stir fry
1 whole (14 oz.) , extra firm organic tofu
2 cloves garlic, minced
1 whole medium-sized onion sliced
2 stalks scallion whites chopped,
1 knob (1-inch piece) fresh ginger peeled, sliced in thin strips f
½ pound beef sirloin lean cut, slice thin in 2-inch length
1 cup beef broth
1 cup button mushrooms
2 cups sliced green beans cut in 2-inch pieces
2 Tablespoons xiao xing rice wine
1 Tablespoon soy sauce
2 Tablespoons cornstarch
¼ cup water to mix with cornstarch
1/8 teaspoon sesame oil
½ teaspoon salt
1 teaspoon ground black pepper powder
1 Tablespoon chopped fresh parsley for garnish
steamed rice

Instructions

To pan-fry tofu: In a large, non-stick skillet add 2 tablespoons of vegetable oil. Turn the heat to a medium high. When oil is hot enough, in about 1 to 2 minutes, add the extra firm block of tofu. Brown the tofu on each side for about 3 minutes. Turn the tofu block only once. When both sides are brown, remove tofu from skillet. Drain on parchment paper to remove excess oil. Cut in large 2-inch cubes. Set aside.
To stir-fry: Using the same skillet, add a tablespoon more of vegetable oil if needed. Over medium high heat, add the garlic, onions, scallions and ginger. Cook for 1 to 2 minutes. Add the beef strips. Stir fry around the skillet and cook for 2 minutes till the red parts turn to brown. Remove the beef slices and set aside in a small bowl.
To the same skillet, over a lower medium heat, add the broth, the mushrooms and green beans. Cover and cook vegetables for about 6 minutes.
Pour the liquid seasonings of rice wine, soy sauce. Return the cooked beef strips.
Separately, in a small bowl mix the cornstarch and water till blended. Into the skillet, pour the cornstarch mixed with water. Over medium high heat, the liquid mix will boil and become thick. This should take about 3 minutes. Season with sesame oil, salt and black pepper powder.
Add the tofu cubes and while holding the skillet handle, shake the pan so the ingredients mix well. Garnish with chopped fresh parsley if desired. Serve while piping-hot with boiled rice.
Cook’s comments: This is a base recipe for me. I cook this with different vegetables in season and the results are just as delicious.
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