Szechwan Bean Curd
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
ground beef, lean
85% |
|
| 1 | cup |
scallions, spring or green onions
with tops, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, light
reduced sodium |
|
| 1 | tablespoon |
green chile sauce
|
* |
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
vegetable oil
hot, optional; see below |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
tofu
cut into 1/2 inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
ground beef, lean
85% |
|
| 237 | ml |
scallions, spring or green onions
with tops, chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, light
reduced sodium |
|
| 15 | ml |
green chile sauce
|
* |
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
vegetable oil
hot, optional; see below |
|
| 1.3 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
tofu
cut into 1/2 inch cubes |
|
Directions
Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.
Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes.
Mix cornstarch with cold water.
Add to skillet.
Cook, stirring constantly, until sauce thickens.
Gently stir in bean curd, continue to cooking over medium heat 3 minutes.
NOTE: Seasame oil and hot oil are avalable in Oriental sections of food markets and in specialty stores.
