Cincinnati Family Magazine

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May 19, 2024

Beef Stir Fry



Serves 8.


  • 2 pounds boneless beef sirloin or beef top round steaks (3/4″ thick)
  • 3 tablespoons cornstarch
  • 1 (10.5 ounce) can Condensed Beef Broth
  • 1/2 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


  1. Slice beef into very thin strips.
  2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
  3. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
  4. 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.
  5. 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.

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