Title: Beef and Tofu
Categories: Ground Beef Chinese
Yield: 4 Servings
| 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.