Japanese Beef Stir-Fry
Nutrition :
299 calories,
3.6 stars -
based on 336 reviews
Yield : 8 servings
Ingredients
-
2 pounds boneless beef sirloin or beef top round steaks (3/4 thick)3 tablespoons cornstarch1 (10.5 ounce) can Campbell sĀ® Condensed Beef BrothĀ½ cup soy sauce2 tablespoons sugar2 tablespoons vegetable oil4 cups sliced shiitake mushrooms1 head Chinese cabbage (bok choy), thinly sliced2 medium red peppers, cut into 2 -long strips3 stalks celery, sliced2 medium green onions, cut into 2 piecesHot cooked regular long-grain white rice
Directions
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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.
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