Stir-Fried Beef with a Japanese Twist

Ingredients List

• 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

Instructions

1. Thinly slice the beef into strips.

2. Combine cornstarch, broth, soy sauce, and sugar in a bowl, stirring until smooth. Set aside.

3. Heat 1 tablespoon of oil in a wok or large pan over high heat. Cook the beef in two batches, stirring until browned. Remove beef and set aside.

4. Add another tablespoon of oil to the pan. Stir-fry the mushrooms, cabbage, bell peppers, celery, and green onions in two batches over medium heat until just tender but still crisp. Remove and set aside.

5. Stir the cornstarch mixture and pour it into the pan. Cook, stirring constantly, until the sauce thickens and begins to boil. Add the cooked beef and vegetables back into the pan, heat through, and serve over rice.

Cooking Tips

Nutritional Information (per serving)