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
- Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.
- In a bowl, pour enough boiling water over cellophane noodles to cover them; let stand for 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.
- In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
- Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.
- Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.
- Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.