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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen. 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 |
Directions:
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.
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