Beef and bean curd delight from A Wok for All Seasons by Martin Yan

  • green onions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine, and beef flank steak for beef sirloin.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, and beef flank steak for beef sirloin.

  • kitchen_chick on March 12, 2019

    This is one of the first dishes I made from the first cookbook I bought back in the early 1990s, and I still make this dish. Sometimes I add a few dried chilies at the beginning with the ginger for a touch of heat.

  • chawkins on February 18, 2018

    Quite delightful, the dish came together in no time. A good substitute for mapo tofu when you are not in the mood for spicy.

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