Beef and Tofu

• 1 cup (225 ml) beef broth
• 1 tbsp (15 ml). cornstarch
• 2 tbsp (30 ml). water
• 1 tsp (5 ml). brown sugar
• 2 tbsp (30 ml). oil
• 1/2 lb (.2 kg). lean ground beef
• 1 clove garlic, minced
• 2 cups (475 ml) Chinese cabbage, shredded
• 1/2 lb (.2 kg). tofu, cut into 1/2 inch cubes
• 3 cups (700 ml) cooked rice, hot
• 2 green onions with tops, sliced

1. Bring broth to a boil in medium sauce pan.
2. Combine cornstarch and water in a small bowl.
3. Set aside.
4. Heat oil in wok over high heat.
5. Add beef and stirfry until no longer pink, breaking larger pieces with a wooden spoon.
6. Add garlic and chinese cabbage.
7. Stirfry about 1 minute.
8. Reduce heat and add broth mixture.
9. Stir until thickened.
10. Add tofu.
11. Gently stir until heated, about 1 minute.
12. Spoon tofu mixture over rice and garnish with green onions.

beef broth, cornstarch, water, brown sugar, oil, lean ground beef, clove garlic, chinese cabbage, rice, green onions

Taken from online-cookbook.com/goto/cook/rpage/0003C4 (may not work)