Beef and Tofu Soup

• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark sesame oil
• 3 scallions, trimmed and chopped
• 3 garlic cloves, chopped
• One 1-inch piece fresh ginger, chopped
• 1 teaspoon sesame seeds
• 1 pound lean steak, preferably sirloin, sliced as thinly as possible across the grain
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 pound firm tofu, cut into 1/2-inch cubes
• Salt and black pepper to taste

1. Mix together the soy sauce, sesame oil, scallions, garlic, ginger, and sesame seeds in a large bowl.
2. Add the meat, toss well to coat, cover, refrigerate, and marinate for about 1 hourlonger if time allows, shorter if youre in a hurry.
3. Heat the oil in a heavy saucepan over medium high heat.
4. Drain the meat, reserving the marinade, and brown it, turning once or twice.
5. Add 6 cups water and bring to a boil; lower the heat and simmer for 20 minutes.
6. Add the tofu and reserved marinade and heat through, about 5 minutes.
7. Season with salt and pepper and serve hot.
8. This is more flavorful and substantial, because you are really making stock with the beef; but it takes far longer, too.
9. Substitute 1 1/2 pounds beef short ribs, cut into 2-inch pieces, for the steak.
10. Proceed as in step 2, adding time to brown the bigger pieces and at least an hour more of simmering to tenderize them.
11. Remove the ribs and strip the meat from the bones; cut into bite-sized pieces, return to the broth, and proceed to step 3.

soy sauce, sesame oil, scallions, garlic, fresh ginger, sesame seeds, lean steak, corn, salt

Taken from www.epicurious.com/recipes/food/views/beef-and-tofu-soup-385879 (may not work)