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.