Japanese Beef Stir Fry Campbell S Kitchen Campbell S 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

Preparation

Step 1Slice beef into very thin strips.Step 2Mix cornstarch, broth, soy and sugar until smooth. Set aside.Step 3Heat 1 tbsp. oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.Step 4Add 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.Step 5Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.