Beef with Leeks and Tofu
8 oz boneless beef sirloin, top loin or tenderloin steak, cut 1 inch thick
2 cloves garlic, minced
8 oz firm tofu, drained
¾ cup chicken broth
¼ cup soy sauce
1 Tablespoon dry sherry
1 Tablespoon cornstarch
4 teaspoons peanut or vegetable oil, divided
1 large or 2 medium leeks, sliced (white and light green portion)
1 large red bell pepper, cut into short, thin strips
1 Tablespoon oriental sesame oil (optional)
Hot cooked spaghetti (optional)
Cut beef across the green into 1/8-inch slices; cut each slice into 2-inch pieces. Toss beef with garlic in medium bowl. Press tofu lightly between paper towels; cut into 3/4-inch triangles or squares. Blend broth, soy sauce, and sherry into cornstarch in small bowl until smooth. Heat large, deep skillet over medium-high heat. Add 2 teaspoons peanut oil; heat until hot. Add beef mixture; stir-fry 2 to 2 ½ minutes until beef is barely pink in center. Remove and reserve.
Add remaining 2 teaspoons peanut oil to skillet. Add leek and red pepper; stir-fry 3 minutes or until red pepper is crisp-tender. Stir broth mixture and add to skillet along with tofu. Stir-fry 2 minutes or until sauce boils and thickens and tofu is hot, stirring frequently. Return beef along with any accumulated juices to skillet; heat through. Stir in sesame oil. Serve over spaghetti.