Name: Japanese Beef Stir-Fry
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Boneless beef sirloin or beef top round steaks (3/4" thick) - 2 pounds; Cornstarch - 3 tablespoons; Campbell's® Condensed Beef Broth - 1 (10.5 ounce) can; Soy sauce - ½ cup; Sugar - 2 tablespoons; Vegetable oil - 2 tablespoons; Sliced shiitake mushrooms - 4 cups; Chinese cabbage (bok choy), thinly sliced - 1 head; Red peppers, cut into 2"-long strips - 2 medium; Celery, sliced - 3 stalks; Green onions, cut into 2" pieces - 2 medium; Hot cooked regular long-grain white rice - 2 medium

Ingredients for - Japanese Beef Stir-Fry

1. Boneless beef sirloin or beef top round steaks (3/4" thick) 2 pounds

2. Cornstarch 3 tablespoons

3. Campbell's® Condensed Beef Broth 1 (10.5 ounce) can

4. Soy sauce ½ cup

5. Sugar 2 tablespoons

6. Vegetable oil 2 tablespoons

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

10. Celery, sliced 3 stalks

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.