Japanese Beef Stir-fry

Ingredients

• Servings: 8
• 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
• 3 tablespoons cornstarch
• 1 (10.5 ounce) can campbell's® condensed beef broth
• 1/2 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 cups sliced shiitake mushrooms
• 1 head chinese cabbage (bok choy), thinly sliced
• 2 medium red peppers, cut into 2"-long strips
• 3 stalks celery, sliced
• 2 medium green onions, cut into 2" pieces
• hot cooked regular long-grain white rice

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• slice beef into very thin strips.
• mix cornstarch, broth, soy and sugar until smooth. set aside.
• heat 1 tablespoon oil in saucepot or wok over high heat. add beef in 2 batches and stir-fry until browned. set beef aside.
• add 1 tablespoon oil. add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. set vegetables aside.
• stir cornstarch mixture and add. cook until mixture boils and thickens, stirring constantly. return beef and vegetables to saucepot and heat through. serve over rice.