Japanese Beef Stir-Fry

Serves 8

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

How To Cook:
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.