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Beef with Leeks and Tofu
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Publications International, Ltd., the Editors of. "Beef with Leeks and Tofu." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-with-leeks-and-tofu-recipe.htm> 13 October 2008.
Beef with Leeks and Tofu
Yield: Makes 4 servings
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:
1.
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.
2.
Blend broth, soy sauce and sherry into cornstarch in small bowl until smooth.
3.
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.
4.
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.
5.
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
