Japanese Beef Stir-Fry

From: Campbell's Kitchen
Prep Time: 30 minutes
Cook Time: 15 minutes

Serves: 8


2 lb. boneless beef sirloin or top round steak (3/4" thick)
3 tbsp. cornstarch 
1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth 
1/2 cup soy sauce 
2 tbsp. sugar 
2 tbsp. vegetable oil 
4 cups sliced shiitake mushrooms (about 7 oz.)
1 head Chinese cabbage (bok choy), thinly sliced (about 6 cups)
2 medium red peppers, cut into 2"-long strips (about 3 cups)
3 stalks celery, sliced (about 1 1/2 cups)
2 medium green onions, cut into 2" pieces (about 1/2 cup)
Hot cooked rice 


SLICE beef into very thin strips.
MIX cornstarch, broth, soy and sugar until smooth. Set aside.
HEAT 1 tbsp. oil in saucepot or wok over high heat. Add beef in 2 batches and 
stir-fry until browned. Set beef aside.
ADD 1 tbsp. oil. Add the mushrooms, cabbage, peppers, celery and green onions 
in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables 
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.
TIP: To make slicing beef easier freeze beef for 1 hr. 
MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. 
Refrigerate overnight.

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