Beef and Tofu
1 c Beef broth
1 tb Cornstarch
2 tb Water
1 ts Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2″ cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced 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.
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