Beef, Asparagus and Tofu Stir-Fry
Ingredients
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon turbinado or granulated sugar
- ¼ teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons safflower, sunflower or other neutral oil
- 8 ounces ground beef (80 percent lean)
- 4 scallions, thinly sliced (½ cup), plus more for garnish
- Salt and pepper
- 8 ounces firm tofu, crumbled and patted dry with paper towels (1½ cups)
- 12 ounces asparagus, trimmed and sliced into ½-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon minced peeled ginger
- Warm rice and hot sauce (optional), for serving
Directions
In a small bowl, combine oyster sauce, broth, soy sauce, vinegar, sugar and sesame oil. Add cornstarch and whisk until smooth.
In a 12-inch nonstick skillet, heat 1 tablespoon of the neutral oil over medium-high. Add beef and ¼ cup of the scallions, season with salt and pepper and cook, stirring and breaking up the meat, until browned, about 3 minutes. Using a slotted spoon, transfer beef mixture to a plate, leaving any oil behind.
Add the remaining 1 tablespoon neutral oil and tofu to the skillet, season with salt and pepper and cook, stirring occasionally, until tofu is dry and golden, about 5 minutes. Add asparagus, garlic and ginger and cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes. Add beef (and any accumulated juices) and oyster sauce mixture and stir until sauce is absorbed, about 1 minute. Stir in the remaining ¼ cup scallions.
Transfer to a serving dish and garnish with scallions. Serve warm with rice and hot sauce on the side, if using.