Japanese Beef Stir-Fry
From: Campbell's Kitchen
Prep Time: 30 minutes
Cook Time: 15 minutes
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.
Rhonda G in Missouri
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139
Owner of http://groups.yahoo.com/group/JustSwaps4USFriends/
All are looking for new members!!!
Building a website is a piece of cake. Yahoo! Small Business gives you all the
tools to get online.
[Non-text portions of this message have been removed]