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Beef And Bean Curd Delight

Chef.at.Home's picture
Ingredients
  Marinade  
For marinade
  Soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon
  Beef sirloin 1⁄2 Pound, thinly sliced
  Beef sirloin steak/Flank steak 1⁄2 Pound, thinly sliced
  Chicken broth 1⁄4 Cup (4 tbs)
  Shao hsing wine/Dry sherry 2 Tablespoon
  Oyster sauce 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Minced ginger 1 Teaspoon
  Tofu 1 Pound, drained and cut into 3/4-inch cubes (1 Package)
  Soft tofu 1 Pound, drained and cut into 3/4-inch cubes
  Green onions with tops 2 , thinly sliced
  Green onions 2 , thinly sliced (Including Tops)
  Cornstarch 2 Teaspoon (Mixed With 1 Tablespoon Water)
  Cornstarch 2 Teaspoon, cornstarch mixed with 1 tablespoon water
Directions

Preparation Combine marinade ingredients in a small bowl.
Add beef and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add beef and stir-fry for 2 minutes or until barely pink.
Add tofu and sauce and cook, without stirring, for 1 minute or until heated through.
Add green onions and cook for 30 seconds.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Recipe Summary

Cuisine: 
Asian
Method: 
Boiled

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