Japanese Beef Stir-Fry

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
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



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.