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Beef and Tofu
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  • 1 cup (225 ml) beef broth
  • 1 tbsp (15 ml). cornstarch
  • 2 tbsp (30 ml). water
  • 1 tsp (5 ml). brown sugar
  • 2 tbsp (30 ml). oil
  • 1/2 lb (.2 kg). lean ground beef
  • 1 clove garlic, minced
  • 2 cups (475 ml) Chinese cabbage, shredded
  • 1/2 lb (.2 kg). tofu, cut into 1/2 inch cubes
  • 3 cups (700 ml) cooked rice, hot
  • 2 green onions with tops, sliced
  • Bring broth to a boil in medium sauce pan.
  • Combine cornstarch and water in a small bowl. Set aside.
  • Heat oil in wok over high heat.
  • Add beef and stirfry until no longer pink, breaking larger pieces with a wooden spoon. Add garlic and chinese cabbage.
  • Stirfry 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.

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