Stir-Fried Beef with Bean Curd Sticks
腐竹炒牛肉 · pan chinese cuisine
4 · 4 reviewsThe author notes that the seasoning amounts in this recipe are only a guide — adjust them up or down based on the actual quantity of ingredients you are cooking. A marinade technique for extra-tender beef is included in the first step.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
dried bean curd sticks (rehydrated / tofu skin sticks)腐竹（泡发）
10.0 piece — rehydrated/soaked until soft
6.0 stalk — cut into small pieces
garlic (cut small)蒜（切小）
2.0 whole — cut into small pieces
salt盐
0.63 oz
2.4 oz
1.48 oz
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Marinate the beef for tenderness: slice the beef across the grain (cutting through the muscle fibers). Season with 1 spoonful of light soy sauce, half a spoonful of oyster sauce, half a spoonful of ground pepper, a tiny pinch of salt and sugar, 1 spoonful of ginger water, and 1 spoonful of starch. Massage thoroughly by hand so the flavor penetrates. Add a spoonful of cooking oil (to lock in moisture), mix well, and set aside to marinate.
✅ Done when: The beef slices are evenly coated with the marinade and no dry spots remain.
Heat oil in a wok, add the beef, and stir-fry quickly over high heat until it changes color. Remove and set aside.
✅ Done when: The beef slices have turned from pink to browned on the surface and are no longer raw-looking.
Leave the oil in the wok and add the scallions, ginger, garlic, and bird's eye chilies; stir-fry until fragrant.
✅ Done when: The aromatics smell fragrant and the scallions have softened slightly.
- 4
Step 4
Add the rehydrated bean curd sticks to the wok.
✅ Done when: The bean curd sticks are added and evenly distributed in the wok.
- 5
Step 5
Season with salt, light soy sauce, oyster sauce, and dark soy sauce.
✅ Done when: The seasonings are added and evenly distributed over the bean curd sticks.
Stir-fry until evenly combined.
✅ Done when: The bean curd sticks are evenly coated with the sauce.
Add boiling water as needed, cover, and simmer until the bean curd sticks are cooked through.
✅ Done when: The bean curd sticks are tender and cooked all the way through.
Taste a bean curd stick for texture; once it is to your liking, drizzle in the starch slurry. Return the beef to the wok together with the cilantro and give 2 to 3 quick tosses, then take off the heat (the trick for tender beef).
✅ Done when: The sauce has thickened and coats everything, and the beef has just been reheated through with 2-3 quick tosses.
- 9
Step 9
Plate and serve the finished dish.
✅ Done when: The dish is hot, glossy, and ready at the table.