Japanese Beef Stir-Fry

This sophisticated stir-fry makes the most of every ingredient...and
it's so much better than take-out!

Japanese Beef Stir-Fry
from Campbell's Kitchen

Prep Time: 30 min. Cook Time: 15 min.

2 lb. boneless beef sirloin or beef top round steaks (3/4" thick)
3 tbsp. cornstarch
1 can (10 1/2 oz.) Campbell's(R) 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. Serves 8.

Kitchen Clip:
If you don't have shiitake mushrooms on hand, you can use an equal
amount of white button mushrooms.
Received on Tue Jun 2 14:52:24 2009