Japanese Beef Stir Fry

Ingredients

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• 2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
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• 3 tablespoons cornstarch
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• 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
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• ½ cup soy sauce
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• 2 tablespoons sugar
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• 2 tablespoons vegetable oil
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• 4 cups sliced shiitake mushrooms
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• 1 head Chinese cabbage (bok choy), thinly sliced
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• 2 medium red peppers, cut into 2"-long strips
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• 3 stalks celery, sliced
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• 2 medium green onions, cut into 2" pieces
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• Hot cooked regular long-grain white rice
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Instructions

1. 1
   Slice beef into very thin strips.
2. 2
   Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. 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. 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. 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.