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Beef & Tofu

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Submitted by LittleBug

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 237
CUP ML BEEF STOCK
1 15
TABLESPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
1 5
TEASPOON ML BROWN SUGAR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 226.8
POUND G GROUND BEEF
lean
1 1
CLOVE CLOVE GARLIC
minced
2 473
CUPS ML CABBAGE
chinese, shredded
½ 226.8
POUND G TOFU
cut in to 1/2 inch cubes
3 7.1E+2
CUPS ML RICE
hot cooked
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, sliced

Directions

Bring broth to a boiling medium sauce pan.

Combine cornstarch and water in a small bowl. Set aside.

Heat oil in wok over high heat.

Add beef. Stir fry until no longer pink, breaking larger pieces with a wooden spoon.

Add garlic and Chinese cabbage.

Stir fry about 1 minute. Reduce heat and add broth mixture; stir until thickened.

Add tofu; gently stir until heated, about 1 minute.

Spoon tofu mixture over rice and garnish with green onions.

Serves 4.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 816 24% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 189mg 8%
Total Carbohydrate 40g 40%
Dietary Fiber 4g 17%
Sugars g
Protein 69g
Vitamin A 4% Vitamin C 24%
Calcium 47% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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