Japanese Beef Stir-Fry

Name: Japanese Beef Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Japanese, Asian
Ingredients: 298 grams Campbells® Condensed Beef Broth; 1 head Chinese cabbage (bok choy), thinly sliced; 3 stalks celery, sliced; 3 Tbsps cornstarch; 2 mediums green onions, cut into 2 pieces; 2 mediums red peppers, cut into 2-long strips; 8 servings Hot cooked regular long-grain white rice; 946 milliliters sliced shiitake mushrooms; 118 milliliters soy sauce; 2 Tbsps sugar; 907 grams boneless beef sirloin or beef top round steaks (3/4 thick); 2 Tbsps vegetable oil

Japanese Beef Stir-Fry might be It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Beef Chow Fun (Beef & Noodle Stir Fry), Beef Chow Fun (Beef & Noodle Stir Fry), and Beef Chow Fun (Beef & Noodle Stir Fry).

Instructions

Slice beef into very thin strips.

Ingredients you will need

Beef

Mix cornstarch, broth, soy and sugar until smooth. Set aside.

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Corn Starch

Broth

Sugar

Heat 1 tablespoon oil in saucepot or wok over high heat.

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Cooking Oil

Equipment you will use

Pot

Wok

Add beef in 2 batches and stir-fry until browned. Set beef aside.

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Beef

Add 1 tablespoon oil.

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Cooking 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.

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Green Onions

Vegetable

Mushrooms

Cabbage

Peppers

Celery

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through.

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Corn Starch

Vegetable

Beef

Equipment you will use

Pot

Serve over rice.

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Rice

Equipment

Pot

Wok

Ingredients

Servings:

298grams

Campbell's® Condensed Beef Broth 1head

Chinese cabbage (bok choy), thinly sliced 3stalks

celery, sliced 3Tbsps

cornstarch 2mediums

green onions, cut into 2" pieces 2mediums

red peppers, cut into 2"-long strips 8servings

Hot cooked regular long-grain white rice 946milliliters

sliced shiitake mushrooms 118milliliters

soy sauce 2Tbsps

sugar 907grams

boneless beef sirloin or beef top round steaks (3/4" thick)2Tbsps

vegetable oil

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Weingut Schneider Niederhauser Hermannshohle Riesling Trocken. It has 4.4 out of 5 stars and a bottle costs about 30 dollars.

Weingut Schneider Niederhauser Hermannshohle Riesling Trocken

Smoky aromas lead into a palate that’s incredibly silky, salty and articulate; cherry blossom and scree in ultra hi-def; a delicate nip of chile-thread on the finish doesn’t obtrude on the cool breezy complexity. I don’t remember a better vintage of this wine.