Japanese Beef Stir-Fry
Swiftly stir-fry tender strips of beef alongside vibrant, crunchy vegetables to create this delectable restaurant-quality dinner right in the comfort of your home 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
Instructions
- 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.
Nutrition
Calories: 290kcalCarbohydrates: 26gProtein: 26gFat: 8gSaturated Fat: 2gCholesterol: 39mgSodium: 1271mgPotassium: 568mgFiber: 3gSugar: 7gVitamin C: 67mgCalcium: 91mgIron: 4mg
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