TLC Cooking "Beef with Leeks and Tofu"

Beef with Leeks and Tofu

Beef with Leeks and Tofu

YIELD Makes 4 servings
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Tofu is high in protein and allows you to cut back on the amount of beef needed for this recipe.

INGREDIENTS

8	ounces boneless beef top sirloin, top loin (strip) or tenderloin steaks
2	cloves garlic, minced
8	ounces firm tofu, drained
3/4	cup chicken broth
1/4	cup soy sauce
1	tablespoon dry sherry
1	tablespoon cornstarch
4	teaspoons peanut or vegetable oil, divided
1	large or 2 medium leeks, sliced (white and light green portion)
1	large red bell pepper, cut into short, thin strips
1	tablespoon dark sesame oil (optional)
Hot cooked spaghetti (optional)

PREPARATION:

Cut beef lengthwise in half, then crosswise into 1/8-inch slices; cut each slice into 2-inch pieces. Toss beef with garlic in medium bowl. Press tofu lightly between paper towels; cut into 3/4-inch triangles or squares.
Blend broth, soy sauce and sherry into cornstarch in small bowl until smooth.
Heat large, deep skillet over medium-high heat. Add 2 teaspoons peanut oil; heat until hot. Add half of beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove to large bowl. Repeat with remaining beef. Remove and set aside.
Add remaining 2 teaspoons peanut oil to skillet. Add leek and bell pepper; stir-fry 3 minutes or until bell pepper is crisp-tender. Stir broth mixture; add to skillet with tofu. Stir-fry 2 minutes or until sauce boils and thickens and tofu is hot, stirring frequently.
Return beef along with any accumulated juices to skillet; heat through. Stir in sesame oil, if desired. Serve over spaghetti, if desired.

This recipe appears in: Chinese

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