Ingredients Jump to Instructions ↓

  1. 8 ounces boneless beef top sirloin, top loin (strip) or tenderloin steaks

  2. 2 cloves garlic, minced

  3. 8 ounces firm tofu, drained

  4. 3/4 cup chicken broth

  5. 1/4 cup soy sauce

  6. 1 tablespoon dry sherry

  7. 1 tablespoon cornstarch

  8. 4 teaspoons peanut or vegetable oil, divided

  9. 1 large or 2 medium leeks, sliced (white and light green portion)

  10. 1 large red bell pepper, cut into short, thin strips

  11. 1 tablespoon dark sesame oil

  12. Hot cooked spaghetti

Instructions Jump to Ingredients ↑

  1. Cut beef lengthwise in half, then crosswise into 1/8-inch slices; cut each slice into 2-inch pieces. Toss beef with garlic in medium bowl. Press tofu lightly between paper towels; cut into 3/4-inch triangles or squares.

  2. Blend broth, soy sauce and sherry into cornstarch in small bowl until smooth.

  3. Heat large, deep skillet over medium-high heat. Add 2 teaspoons peanut oil; heat until hot. Add half of beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove to large bowl. Repeat with remaining beef. Remove and set aside.

  4. Add remaining 2 teaspoons peanut oil to skillet. Add leek and bell pepper; stir-fry 3 minutes or until bell pepper is crisp-tender. Stir broth mixture; add to skillet with tofu. Stir-fry 2 minutes or until sauce boils and thickens and tofu is hot, stirring frequently.

  5. Return beef along with any accumulated juices to skillet; heat through. Stir in sesame oil, if desired. Serve over spaghetti, if desired.


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