Another recipe to whet your appetite for our fantastic Japan and Korea cruise. Although we will be featuring dishes such as this, we will still be preparing our signature salads, soups, mains and deserts. A mixture of modern kosher cuisine and ancient Japanese favorites, “converted” to Judaism.

Ingredients

• 2 pounds best quality boneless beef, 3/4″ thick.
• 3 tablespoons cornstarch
• 10 oz Kosher beef soup, made up
• ½ cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 4 cups sliced shiitake mushrooms or if not available button
• 1 head 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
• Cooked regular long-grain white rice
• Vegetable oil

Method:

1. Slice beef into very thin strips.
2. Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3. Heat some of the 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 put in the wok. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.