How to make it

  • 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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