Recipe information
Ingredients for - Japanese Beef Stir-Fry
1. Boneless beef sirloin or beef top round steaks (3/4" thick) - 2 pounds
3. Campbell's® Condensed Beef Broth - 1 (10.5 ounce) can
7. Sliced shiitake mushrooms - 4 cups
8. Chinese cabbage (bok choy), thinly sliced - 1 head
9. Red peppers, cut into 2"-long strips - 2 medium
11. Green onions, cut into 2" pieces - 2 medium
12. Hot cooked regular long-grain white rice - 2 medium
How to cook deliciously - Japanese Beef Stir-Fry
1. Stage
Slice beef into very thin strips.
2. Stage
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. Stage
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4. Stage
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.
5. Stage
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.
