Ingredients
- 2 green onions with tops
- 350 gr rice (hot cooked)
- 240 gr tofu
- 240 ml beef broth
- 230 gr beef (lean ground)
- 180 gr chinese cabbage (shredded)
- 30 ml water
- 30 ml oil
- 8 gr cornstarch
- 5 gr brown sugar
- some garlic
Sliced Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth mixture;stir until thickened.Add tofu;gently stir until heated,about 1 minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
