Broccoli Beef with Tofu

Broccoli Beef with Tofu, originally uploaded by Sweet Sugarplums.

Broccoli is my all-time favorite vegetable. I can eat a whole pan of it. It's only natural that Broccoli Beef would be one of my favorite Chinese dishes. I usually make it with skirt steak, but am trying to use leaner cuts like sirloin. Just be sure to not overcook the meat to keep it tender. The recipe has been adapted from the recipes in Rose Cheng and Michelle Morris' Chinese Cookery and Lily Loh's Chinese Seafood and Vegetables.

BROCCOLI BEEF WITH TOFU
Serves 4

9 1/2 ounces light firm tofu, cubed and drained well
8 ounces top sirloin steak, partially frozen (or use skirt steak)
1/2 tablespoon sugar
1/2 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon sesame oil
1/4 teaspoon baking soda
1/2 tablespoon sherry
1 1/2 heads broccoli, trimmed and cut into chunks and flowerets
1/4 teaspoon salt
1/4 cup water, or chicken broth
1/2 scallion, 1-2, cut into 1/2 inch diagonal lengths
1 slice ginger, peeled and minced
1 tablespoon canola oil, divided
SEASONING SAUCE
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 tablespoon cornstarch

Cut up tofu into 1/2 inch cubes or strips and drain well on several layers of paper towels.

Slice partially frozen steak with the grain into 1-inch wide strips. The partially frozen meat makes it easier to control the outcome of the slices. The idea is to create more surface area of the steak to absorb the flavors of the sauce and to cook more quickly. Instead of cutting the meat across the grain into slices, angle the knife so you are cutting at about a 45 degree horizontal angle. Cut into the meat starting at about 1/2- 3/4 inch from the edge. You should finish with 1-inch wide squares of meat, about 1/8 inch thick.

Place the meat in a medium mixing bowl. Combine with sugar, soy, cornstarch, water, sesame oil, baking soda, and sherry. Allow to marinate about 20 minutes while you prepare the rest of the dish.

Combine the seasoning sauce and set aside.

Heat a wok over high heat. Add 2 tablespoons of oil. Stir fry the tofu until it is well browned on all sides. Remove to serving platter.

Add another tablespoon of oil to the wok if necessary. Stir fry the steak until it is mostly cooked but still pink in the middle. Remove to the platter.

Stir fry the scallions and ginger for about 30 seconds. Watch that the ginger doesn't burn. Add the broccoli and 1/2 cup water or broth. Cover and steam for about 3 minutes or until crisp-tender.

Return beef and tofu to the pan and add the seasoning sauce. Stir until well mixed and partially thickened.

Serve hot with steamed rice.

Nutrition Facts:
Per Serving: 237 Calories; 9g Fat (31.9% calories from fat); 23g Protein; 19g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.