Beef, Tofu, Green Soybean Stir Fry


1 Tbs vegetable oil
1 large red bell pepper, cut into thin strips (about 1 1/2 cups)
1 large bunch broccoli, cut into flowerets (about 4 cups)
1 box (10 oz.) frozen green soybeans
1 1/4 pound sirloin steak, fat trimmed, and cut into strips
1 Tbs vegetable oil
1/2 tsp minced ginger
1 Tbs cornstarch
1 Tbs soy sauce
2 Tbs water
1 tsp vegetable oil


1/2 pkg (16 oz.) firm, water-packed tofu, drained, cut into chunks or strips
Heat first tablespoon of vegetable oil in large skillet or wok over medium-high heat.
Add red pepper strips and broccoli flowerets.
Cook, stirring constantly, until crisp tender. Stir in green soybeans and cook one minute, or until green soybeans are no longer frozen.
Remove vegetables with a slotted spoon and place in a bowl and cover. Set aside.
Heat second tablespoon of vegetable oil in same skillet or wok.
While oil is heating, make a paste of the ginger, cornstarch, soy sauce, water, and one teaspoon vegetable oil in a measuring cup or small bowl. Set aside.
Add strips of beef sirloin to hot oil. Stir and cook until almost done.
Add soy sauce paste mixture and stir well.
Add vegetables back to wok or skillet and toss well.
Add strips of tofu and toss lightly, until tofu is heated throughout.
Serve over hot steamed rice or Asian noodles.

Yield: 6 servings. Per serving: 336 calories, 14 g fat (3 g sat fat), 62 mg cholesterol, 255 mg sodium, 12 g carbohydrate, 39 g protein (9 g soy protein), 7 g dietary fiber.

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