japanese beef stir fry

Beef

A quick and tasty stir-fry with thinly sliced beef, vegetables, and soy-based sauce. Light, savory, and great served with rice or noodles.

2 pounds boneless beef sirloin or beef top round steaks (3/4" thick) 3 tablespoons cornstarch
1 (10.5 ounce) can campbell's® condensed beef broth
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms 1 head chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
hot cooked regular long-grain white rice

Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon 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.