Japanese Beef Stir-Fry

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
• 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

Directions

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.