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(R) 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), 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

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.

boneless beef sirloin, cornstarch, campbellsuae, soy sauce, sugar, vegetable oil, shiitake mushrooms, head chinese cabbage, red peppers, stalks celery, green onions, white rice

Taken from www.allrecipes.com/recipe/212636/japanese-beef-stir-fry/ (may not work)