Steakhouse Beef & Pepper Stir-Fry

By sandiB2010

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)

Details

Servings 4

Preparation

Step 1

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.

Recipe tips:
• Time Saving: You may also use 2 cups frozen green or red pepper strips for this recipe.