READY IN 45 mins

Japanese Beef Stir-Fry

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Read Reviews (73)

"Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen." — Campbell's Kitchen

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Footnotes

TIP: To make slicing beef easier freeze beef for 1 hr.
MAKE AHEAD: Prepare vegetables and place in resealable plastic bags. Refrigerate overnight.

Reviews More Reviews

Most Helpful Positive Review

May 07, 2011

Outside of adding some fresh minced garlic, I prepared this following the recipe closely. And we enjoyed the heck out of it. Sometimes things don't need a whole lot of explanation or analysis. This is one of those times. It works. (I used No Name Sirloin Steaks, baby bok choy and basmati rice. Hubs made "Cucumber Sunomono" to go with - delicious )

—naples34102

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Most Helpful Critical Review

Nov 02, 2012

It looked very nice. It wasn't an overly exciting flavor, but the sauce was pretty strong/salty. I should have followed some of the other suggestions to cut down the soy sauce and add some ginger.

—Seattle2Sydney

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106 Ratings

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Nov 22, 2010

Perfect for weekdays. Prepare night before so all you have to do next day is cook it. A few things I did other than recipe called for: 1) Marinate Beef overnight in salt, pepper, minced ginger. 2) Cut up all veggies night before. Placed all veggies together in ziplock bag in fridge. 3) Mixed sauce night before and added red pepper flakes to add spice. I browned the beef with the ginger that I marinated with. It added that "japanese" flavor that I was looking for. Enjoy!

—STan

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Jan 04, 2010

YUMYY! I didn't have shitake mushrooms on hand so I just used regular button mushrooms. This was a big hit! Will make again!

—Loredana

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Dec 06, 2011

Fabulous! Even my pickiest child loved it! Marinated the meat in 1cup soy, 2TBS chopped garlic, and 1/4cup lemon juice. Tenderizes the meat nicely.

—flymoma42

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May 03, 2010

This recipe was simple, easy but taste amazing. I even screwed up and forgot to add the broth and it still turned out amazing.

—Laura G.

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Apr 11, 2011

great recipe!!!! i loved it. It felt like I was eating at a fancy asian restaurant....but even better!!!!! and I cooked it all by myself!!!!!

—mrs.baudanza

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Mar 29, 2010

i made this today. i omitted mushrooms and used less soy sauce. i will make this again. tasty recipe

—d

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Nutrition

Calories
290 kcal
14%

Carbohydrates
26.4 g
9%

Cholesterol
39 mg
13%

Fat
7.6 g
12%

Fiber
2.6 g
10%

Protein
26.4 g
53%

Sodium
1271 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese Beef Stir-Fry

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 290
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 2.1g 10 %
Cholesterol 39mg 13 %
Sodium 1271mg 51 %
** Potassium 568mg 16 %
Total Carbohydrates 26.4g 9 %
Dietary Fiber 2.6g 10 %
Protein 26.4g 53 %
Sugars 6.7g
** Vitamin A 71 %
** Vitamin C 111 %
** Calcium 11 %
** Iron 40 %
** Thiamin 21 %
** Niacin 80 %
** Vitamin B6 44 %
** Magnesium 16 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.