Amp it up with a bunch of vegetables like you see here!
Japanese Beef Stir-Fry
1 can cream of mushroom condensed soup, not low fat.
Recipe Summary Japanese Beef Stir-Fry
Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.Ingredients | Ground Beef Cream Of Mushroom Rice
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
½ 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
Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
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.
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.
TIP: To make slicing beef easier freeze beef for 1 hr.
MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.
Info | Ground Beef Cream Of Mushroom Rice
prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
TAG : Japanese Beef Stir-Fry
Trusted Brands: Recipes and Tips, Campbell's Kitchen,
