Recipe from Better Homes and Gardens
Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.
Prep Time: 35 mins
1/2 poundbeef top round steak
2 ouncescellophane noodles
1/3 cupbeef broth
2 tablespoonssake or dry sherry
2 tablespoonssoy sauce
Nonstick spray coating
2 cupssliced bok choy
1 cupgreen onions bias sliced into 1/2-inch pieces
1 cupfresh bean sprouts
1 8 ouncecan bamboo shoots or sliced water chestnuts, drained
1 cupsliced fresh mushrooms
1 tablespooncooking oil
8 ouncestofu, cubed
Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.
In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.
In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.
Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.
Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.
Per Serving: cal. (kcal) 245, Fat, total (g) 9, chol. (mg) 33, carb. (g) 20, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet
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