Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.
Ingredients
- boneless beef sirloin or beef top round steaks (3/4" thick): 2 pound
- cornstarch: 3 Tbsp
- Campbell'sВ® Condensed Beef Broth: 1 can (10.5 ounce can)
- soy sauce: 0.5 cup
- sugar: 2 Tbsp
- vegetable oil: 2 Tbsp
- shiitake mushrooms: 4 cups (sliced)
- Chinese cabbage (bok choy): 1 head (sliced)
- red peppers: 2 medium (cut into 2-inch strips)
- celery: 3 stalks (sliced)
- green onions: 2 medium (cut into 2-inch pieces)
- Hot cooked regular long-grain white rice: 0 piece
Metric Conversion
Stages of cooking
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Slice beef into very thin strips.
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Mix cornstarch, broth, soy and sugar until smooth. Set aside.
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Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
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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.
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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.
