Steakhouse Beef & Pepper Stir-Fry
Crisp and colorful peppers, strips of beef sirloin and a perfectly seasoned sauce make this simple stir-fry easier and tastier than take-out.
Ingredients
2 cups Swanson® Beef Broth
3 tablespoons cornstarch
1 tablespoon soy sauce
0.5 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips
1 large green pepperor red bell pepper , cut into 2-inch-long strips (about 2 cups)
1 cup long grain white rice, cooked according to package directions (about 3 cups)
3 tablespoons cornstarch
1 tablespoon soy sauce
0.5 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips
1 large green pepperor red bell pepper , cut into 2-inch-long strips (about 2 cups)
1 cup long grain white rice, cooked according to package directions (about 3 cups)
Instructions
Stir the broth, cornstarch, soy sauce and garlic powder in a medium bowl until the mixture is smooth.
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.
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.
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.
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.
Steakhouse Beef & Pepper Stir-Fry
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Crisp and colorful peppers, strips of beef sirloin and a perfectly seasoned sauce make this simple stir-fry easier and tastier than take-out.
Ingredients
2 cups Swanson® Beef Broth3 tablespoons cornstarch1 tablespoon soy sauce0.5 teaspoon garlic powder1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips1 large green pepperor red bell pepper , cut into 2-inch-long strips (about 2 cups)1 cup long grain white rice, cooked according to package directions (about 3 cups)
Instructions
Stir the broth, cornstarch, soy sauce and garlic powder in a medium bowl until the mixture is smooth.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.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.
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