See Also: Beef with Leeks and Tofu(recipes)
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Beef with Leeks and Tofu (recipes)


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:



8ounces boneless beef top sirloin, top loin (strip) or tenderloin steaks

2cloves garlic, minced

8ounces firm tofu, drained

3/4cup chicken broth

1/4cup soy sauce

1tablespoon dry sherry

1tablespoon cornstarch

4teaspoons peanut or vegetable oil, divided

1large or 2 medium leeks, sliced (white and light green portion)

1large red bell pepper, cut into short, thin strips

1tablespoon 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.