JAPANESE BEEF STIR-FRY
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),
2 medium red peppers, cut into 2"-long
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice
|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.|
Tips & Mods:
-As you can see, it's still quite tasty with or without mushrooms, so if you're not a mushroom person, feel free to leave them out or reduce the quantity.
-I seasoned the beef with a little seasoned salt and garlic powder after I'd sliced it up and let it sit in the fridge for a couple hours before cooking.
-I also added a clove of minced garlic to the sauce ingredients.