Estimated Time: 43 Minutes - 245 Calories

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


  1. Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.
  2. 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.
  3. In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
  4. 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.
  5. Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.
  6. 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.

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