YOUR SOLIN GENERATED RECIPE
Seared Tofu and Beef Stir-Fry with Broccoli and Mushrooms
Lean beef and pressed tofu sautéed with broccoli and shiitake mushrooms in a ginger-soy glaze, finished with a drizzle of toasted sesame oil.
INGREDIENTS
4 ounces Flank Steak
6 ounces Extra Firm Tofu
1.5 cups Broccoli Florets
0.5 cup Shiitake Mushrooms
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Gochugaru
1 clove Garlic
1 teaspoon Fresh Ginger
PREPARATION
Slice the flank steak into thin strips against the grain and press the tofu to remove excess water before cutting into bite-sized cubes.
In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, and gochugaru to create the stir-fry base.
Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil.
Sear the tofu cubes until they are golden and slightly crisp on all sides, then remove them from the pan and set aside.
Add the remaining sesame oil to the pan and sear the beef strips quickly until browned but still tender.
Toss in the broccoli florets and sliced shiitake mushrooms, adding a tablespoon of water if needed to help steam the vegetables for 2-3 minutes.
Return the tofu to the pan and pour the sauce over the mixture, tossing constantly until the sauce thickens and coats every piece.
Serve immediately while the vegetables are vibrant and the beef is juicy.