Beef and Tofu

• 1 cup beef stock
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 1/2 pound ground beef lean
• 1 clove garlic minced
• 2 cups cabbage chinese, shredded
• 1/2 pound tofu cut in to 1/2 inch cubes
• 3 cups rice hot cooked
• 2 each scallions, spring or green onions with tops, sliced

1. Bring broth to a boiling 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.
6. Stir fry until no longer pink, breaking larger pieces with a wooden spoon.
7. Add garlic and Chinese cabbage.
8. Stir fry about 1 minute.
9. Reduce heat and add broth mixture; stir until thickened.
10. Add tofu; gently stir until heated, about 1 minute.
11. Spoon tofu mixture over rice and garnish with green onions.
12. Serves 4.

beef stock, cornstarch, water, brown sugar, vegetable oil, ground beef lean, garlic, cabbage chinese, rice, scallions

Taken from recipeland.com/recipe/v/beef-tofu-4783 (may not work)