Beef with Leeks and Tofu

Beef with Leeks and Tofu

Beef with Leeks and Tofu

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


Makes 4 servings


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)


  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.

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