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|
|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)|
- 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.
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