Owner of Fang Restaurant, Kathy Fang is making a flavorful stir-fry with tofu and ribeye.


  • 1cup thinly sliced beef ribeye
  • 1cup cubed tofu (medium firmness)
  • 1/2 cup sliced red bell peppers
  • 1/4 cup sliced green onions
  • 2 tablespoons minced Thai basil
  • 1 teaspoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon chili sauce
  • 1 teaspoon chili flake
  • 2 tablespoon chili oil
  • 1 tablespoon soy
  • 1 teaspoon sugar
  • soybean oil for cooking
  • beef marinade

Ingredients for Beef Marinade

  • 1 teaspoon cornstarch
  • 2 tablespoon soy
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper


1. Marinate your beef for 2 mins. In a separate pot, boil water and add your tofu in there to boil. (boil tofu for 5 mins)

2. Heat your wok or nonstick pan to high with some soybean oil.

3. Add your beef and stir fry until 80% done, cooked with very little pinkness in the center

4. Remove the beef from the wok and now add your aromatics (bell peppers green onions, garlic, ginger, basil, chili flake)

5. Stir fry that for 1 min and then add your beef, soy, chili sauce, chili oil, sugar and cooked tofu.

6. Stir fry everything until fully incorporated and the beef is fully cooked. Stir carefully so you don’t break the tofu cubes.

7. Plate and drizzle chili oil on top. Enjoy with rice or skip the carbs and enjoy it by adding more tofu to you dish for more substance.


If your sauce becomes too liquidy, you can create a slurry to thicken the sauce.

Slurry: equal portion of water and cornstarch mixed together. You only need 1/4 cup of slurry to thicken this dish

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