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.