Beef & Tofu
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
beef stock
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
brown sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | pound |
ground beef
lean |
|
| 1 | clove |
garlic
minced |
|
| 2 | cups |
cabbage
chinese, shredded |
|
| ½ | pound |
tofu
cut in to 1/2 inch cubes |
|
| 3 | cups |
rice
hot cooked |
|
| 2 | each |
scallions, spring or green onions
with tops, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
beef stock
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
brown sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 226.8 | g |
ground beef
lean |
|
| 1 | clove |
garlic
minced |
|
| 473 | ml |
cabbage
chinese, shredded |
|
| 226.8 | g |
tofu
cut in to 1/2 inch cubes |
|
| 7.1E+2 | ml |
rice
hot cooked |
|
| 2 | 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.
