Japanese Beef Stir-Fry

Name: Japanese Beef Stir-Fry
Total time: 45
Yield: 8
Ingredients: 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; 0.5 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 by Campbell's Kitchen from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

•

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
•

0.5 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

Instructions

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.