Japanese Beef Stir Fry

Prep Time: 30 Min

Cook Time: 15 Min

Ready In: 45 Min

Servings 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

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

1. Slice beef into very thin strips.
2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. 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. 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. 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.

Footnotes

1. TIP: To make slicing beef easier freeze beef for 1 hr. 
2. MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.