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A healthy twist on a classic Japanese dish! 1/2 pound beef top round steak 2 ounces cellophane noodles 1/3 cup beef broth 2 tablespoons sake or dry sherry 2 tablespoons soy sauce Nonstick spray coating 2 cups sliced bok choy 1 cup green onions bias sliced into 1/2-inch pieces 1 cup fresh bean sprouts 1 8-ounce can bamboo shoots or sliced water chestnuts, drained 1 cup sliced fresh mushrooms 1 tablespoon cooking oil 8 ounces tofu, cubed
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