Source: Campbell's Recipes

Beef Stir-Fry
Got a few minutes?  Get out your skillet and make this delicious stir-fry that combines sirloin steak and fresh vegetables in an exquisite Asian-inspired sauce.
Rating:
Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 25 minutes
Cook Time: 20 minutes

 

 
2 tablespoons cornstarch
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into very thin strips
3 cups cut-up fresh vegetables (broccoli florets, carrot slices and green or red pepper strips)
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)




Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
Heat the oil in a 10-inch skillet over medium-high heat.  Add the beef and stir-fry until well browned.  Push the beef to one side of the skillet.
Add the vegetables and garlic powder to the other side of the skillet and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.  Serve the beef mixture over the rice.
Preparation Shortcut: To make slicing easier, freeze the beef for 1 hour.
Serving Suggestion: Serve with Pepperidge Farm® Hearth Baked French Premium Rolls.  For dessert serve orange wedges.


Notes:
Nutritional Values per Serving using Campbell's Condensed Beef Broth: Calories 395, Total Fat 12g, Saturated Fat 2g, Cholesterol 59mg, Sodium 1101mg, Total Carbohydrate 43g, Dietary Fiber 2g, Protein 27g, Vitamin A 104%DV, Vitamin C 31%DV, Calcium 4%DV, Iron 23%DV

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