Beef And Bean Curd Delight
|Soy sauce||1 Tablespoon|
|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|
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.