Restaurant-Style Tender Beef and Tofu Stir-Fry

Steps

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1. 1
   Slice beef very thinly against the grain. Combine with oyster sauce, dark soy sauce, light soy sauce, white pepper, sugar, and baking soda, mixing thoroughly.
   ≈1:00
2. 2
   Add water and mix gently by hand, ensuring the beef absorbs the mixture evenly. The mixture should appear almost dry.
   ≈1:43
3. 3
   Dust with cornflour to protect the beef and keep it juicy, then add cooking oil to seal in moisture. Mix gently and set aside for 10-20 minutes.
   ≈2:13
4. 4
   Heat oil to medium temperature. Test with a bamboo chopstick—bubbles should rise. Gently place tofu in and let each side brown for 1-2 minutes without moving it initially. Remove from oil without turning off heat.
   ≈2:46
5. 5
   Add the marinated beef to the same oil at medium heat, spreading it out. Cook until the color just changes, being careful not to overcook. Remove from oil without turning off heat.
   ≈5:04
6. 6
   Turn off heat and pour out most of the oil, leaving 1-2 teaspoons. Return to medium heat, add the white parts of spring onions and chopped garlic, stir-frying until fragrant without burning.
   ≈5:45
7. 7
   Add water, oyster sauce, light soy sauce, dark soy sauce, salt, and white pepper. Mix well to combine the sauce.
   ≈6:21
8. 8
   Add the fried tofu to the wok, stirring gently to coat with sauce. Add the green parts of the spring onions.
   ≈6:50
9. 9
   Add the beef, Shaoxing wine, and sesame oil. If the sauce is too thin, thicken with cornstarch solution. The cornflour used on the tofu should already provide the right consistency. Stir everything together until well coated.
   ≈7:06
10. 10
    Serve with rice and enjoy.
    ≈7:39