Swanson® Steakhouse Beef & Pepper Stir-Fry

Slow Cooker Savory Pot Roast
Campbell's Kitchen
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4 servings
preparation
15
minutes
cooking
25
minutes

Ingredients

2 cups Swanson® Beef Broth or Swanson® Beef Stock
3
tablespoons
cornstarch
1
tablespoon
soy sauce
1/2
teaspoon
garlic powder
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 large green or red pepper, cut into 2-inch-long strips (about 2 cups)
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

Directions

  1. Stir the broth, cornstarch, soy sauce and garlic powder in a medium bowl until the mixture is smooth.
  2. Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Add the pepper to the skillet and cook until it's tender-crisp, stirring often.
  3. Reduce the heat to medium. Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.

 

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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