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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Pepper Steak Stir-Fry
Why go for take-out, when you can enjoy this sizzling stir-fry in the comfort of your own home?  Give it a try...you'll be glad you did.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 25 minutes
Cook Time: 30 minutes
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Swanson® Beef Stock or 1 1/2 cups Swanson® Beef Broth
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
2 tablespoons Vegetable Oil
1 boneless beef flank steak, cut into thin strips (about 1 pound)
2 medium red and/or green pepper, cut into 2-inch-long strips (about 3 cups)
1 large onion, cut into thin wedges
4 cloves garlic, minced
1 can (about 14.5 ounces) diced tomatoes, undrained
2 tablespoons chopped fresh basil leaves
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)




Stir the broth, cornstarch, soy sauce and black pepper in a medium bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet.
Add the remaining oil to the skillet. Reduce the heat to medium. Add the pepper strips, onion and garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the cornstarch mixture and tomatoes in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the beef is cooked through. Stir in the basil. Serve over the rice.





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