Japanese Beef Stir-Fry Recipe

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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" ½ 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"

289.8 calories carbohydrate: 26.4 g cholesterol: 38.9 mg fat: 7.6 g fiber: 2.6 g protein: 26.4 g saturatedFat: 2.1 g servingSize: - sodium: 1270.7 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

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.

8 servings

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.