Recipe

Japanese Beef Stir-fry Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Quick and complete meal for anyone that loves rice and vegetables. Prep:30m Cook:15m Servings:8	Mountainmam
	quick beef stir fry

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Ingredients

2 lb. boneless beef sirloin or beef top round steaks (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 regular long-grain white rice

Directions

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.

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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