Recipe by Helen Dollaghan, from the April 22, 1984 edition of The Denver Post. Serves 4.
Ingredients
1/2 pound top round steak, trimmed of fat
1 tablespoon dry sherry
1 teaspoon minced fresh ginger
1 clove garlic, minced
1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon vinegar
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 medium onion, cut into 3/4-inch pieces
1 medium green pepper, cut into 3/4-inch pieces
1 cup broccoli flowerettes and/or snow peas, blanched in boiling water
1 pound hard tofu, cut into 1/2-inch cubes and drained on paper towels
Cooked rice
Directions
Cut beef into thin strips about 1/2-inch wide (it is easier to cut beef if it is partially frozen). Mix together sherry, ginger and garlic in a bowl. Stir in beef. Marinate at room temperature 20 minutes, stirring occasionally. Mix together broth, cornstarch, soy sauce, vinegar, red pepper; set aside.
Heat wok or large skillet over moderately high heat. Add beef mixture. Stir-fry about 3 minutes. Remove beef from wok. Heat oil in same wok. Add onion, green pepper and broccoli or snow peas. Stir-fry about 4 minutes. Add beef and soy sauce mixture. Cook over moderate heat, stirring, until thickened. Gently fold in tofu. Heat through. Serve with rice.
