Asian Beef Vegetable Stir-Fry

• 4 teaspoons cornstarch
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sugar
• 1-1/2 pounds beef top sirloin steak, cut into thin strips
• 1 tablespoon canola oil
• 1 large onion, halved and thinly sliced
• 3 celery ribs, chopped
• 10 large fresh mushrooms, sliced
• 4 green onions, sliced
• 1 package (6 ounces) fresh baby spinach
• Hot cooked rice, optional

1. In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm.
2. In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender.
3. Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired.

cornstarch, condensed beef, soy sauce, sugar, beef, canola oil, onion, celery, mushrooms, green onions, baby spinach, rice

Taken from www.tasteofhome.com/recipes/asian-beef-vegetable-stir-fry/ (may not work)