Lunch: Japanese Beef Stir-Fry

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Ingredients

2 lb. beef top round steak
3 tbsp. cornstarch
1 can Campbell's® Condensed Beef Broth
1/2 c. soy sauce
2 tbsp. sugar
2 tbsp. vegetable oil
4 c. shiitake mushrooms
1 head Chinese cabbage (bok choy)
2 medium red peppers
3 stalk celery
2 medium green onion
hot cooked regular long-grain white rice

Instructions

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 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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