Japanese Beef Stir-Fry

Ingredients:

2 pounds boneless meat sirloin or hamburger top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
1/2 glass soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 glasses cut shiitake mushrooms
1 head Chinese cabbage (bok choy), meagerly cut
2 medium red peppers, cut into
2"- long strips 3 stalks celery, cut
2 medium green onions, cut into
2" pieces Hot cooked consistent long-grain white rice


Recipe: 

Cut hamburger into thin strips.

Blend cornstarch, stock, soy and sugar until smooth. Put aside.

Warmth 1 tablespoon oil in saucepot or wok over high warmth. Include meat in 2 clusters and panfry until carmelized. Put meat aside.

Include 1 tablespoon oil. Include the mushrooms, cabbage, peppers, celery and green onions in 2 groups and panfry over medium warmth until delicate fresh. Put vegetables aside.

Mix cornstarch blend and include. Cook until the point when blend bubbles and thickens, mixing continually. Return hamburger and vegetables to saucepot and warmth through. Serve over rice.