Serves: 4
Total Calories: 322
1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar. Add to beef and toss.
2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion.
3. Blend colel water, pepper and remaining cornstarch, soy sauce and sugar.
4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute).
5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes.
6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions.
VARIATIONS:
* For the garlic, substitute 2 slices fresh ginger root, minced.
* Omit the cornstarch mixture in step 1. Then in step 5, add with the stock a mixture of 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Beef And Bean Curd recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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