Japanese Beef Stir Fry

Since this month has unofficially been dubbed "Japanese food month" for El Jefe's Kitchen, I did a Japanese stir fry. The basic elements of stir frying were the same, but the flavor was very different from Thai. The sauce soaked into the beef and it was quite good.

Ingredients (this served 6 people with a little leftover) (recipe from allrecipes.com, slightly modified)

• 2.5 pounds of beef
• 1 head of Bok Choy
• 2 red bell peppers
• 4 medium green onions
• 3 celery stalks
• 1 can (10.5 oz) of Beef Broth
• 3 tablespoons of corn starch
• 1/2 cup soy sauce
• 2 tablespoons of sugar
• 3 cups of rice

Directions

• Slice your veggies.
• Slice your beef.
• Stir fry beef in 2 batches until it is browned. Set aside.
• Stir fry veggies in 2 batches. Set aside.
• Mix broth, corn starch, soy sauce, and sugar until smooth.
• Cook sauce in saucepan (I used my wok) until bubbly and thick, stirring constantly.
• Join the beef and veggies into the sauce and cook until heated through.
• Serve over rice.