Japanese Beef Stir-Fry

Ingredients

• 2 pounds boneless beef sirloin or beef top round steaks , 3/4" thick
• 3 tablespoons cornstarch
• 1 can Campbell's® Condensed Beef Broth , 10.5 ounce
• 0.5 cups soy sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 cups sliced shiitake mushrooms
• 1 head Chinese cabbage , bok choy
• 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. 1

   Slice beef into very thin strips.

2. 2

   Mix cornstarch, broth, soy and sugar until smooth. Set aside.

3. 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. 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. 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.