Beef with Leeks and Tofu
Browse the recipe 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