Recipe by mianbao
Tofu is the mashed potatoes of Asia. It's not just for vegetarians. It soaks up beef juices and becomes wonderfully flavorful.
Top Review by Three Kids Make Me Crazy
This was super good! I did make a mistake and used silken tofu, which made the texture a little iffy, but the flavor was excellent. Next time I will serve this over rice (making rice today with the leftover sauce, it's so good). Thanks mianbao!
- 1 lb beef, thinly sliced and cut into 1 by 1 1/2 inch pieces
- 3 green onions, trimmed,cut in 1 inch diagonal pieces
- 1 lb firm tofu, cut in cubes or rectangles (NOT silky)
- 1 lb fresh green asparagus, ends trimmed,cut diagonally into 1 inch pieces,with the tips kept separate
- 1 piece fresh ginger, about a 1 inch cube,grated
- 1 tablespoon cornflour (cornstarch to Americans, NOT cornmeal)
- 2 tablespoons water
- 1 tablespoon oil
- 3⁄4 cup low sodium beef broth or 3⁄4 cup low sodium beef broth
- 1 teaspoon brown sugar
- 3 -4 tablespoons oyster sauce
- 1 tablespoon soy sauce (or to taste if broth is salty)
Directions See How It's Made
- Bring 2 to 3 cups water to a boil in a saucepan over medium-high heat.
- When it is boiling rapidly, add all the asparagus EXCEPT the tips.
- When the water begins boiling again, add the tips, and boil for about 1 minute.
- The aim is for the asparagus to still be crunchy, so judge cooking time by whether it is thin or thick.
- Drain and reserve.
- Mix cornflour with water and keep handy.
- Heat oil in a frying pan or wok.
- Cook the beef, green onion and grated ginger until the beef shows just a little red.
- Add the beef broth, sugar, oyster sauce, soy sauce and tofu, being careful not to break up the tofu very much.
- Simmer over medium heat 2 to 3 minutes, until the pieces of tofu are warm inside.
- Stir in the asparagus.
- When the asparagus is done to your liking add cornflour-water mixture and remove from heat.