Japanese Beef Stir-Fry

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

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.