Japanese Beef Stir-Fry recipe

All Recipes Trusted Brands: Recipes and Tips Campbell's Kitchen

Ingredients

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"
½ 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"

Nutrition Info

289.8 calories
carbohydrate: 26.4 g
cholesterol: 38.9 mg
fat: 7.6 g
fiber: 2.6 g
protein: 26.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1270.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice beef into very thin strips.

  2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.

  3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.

  4. 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.

  5. 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.

Recipe Yield

8 servings

Recipe Note

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

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