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Source: Swanson's Simply Delicious Cookbook

Ginger-Beef Stir-Fry
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 lb. boneless beef sirloin or top round steak, 3/4 inch thick
2 tbsp. cornstarch
2 tbsp. soy sauce
1 can (14 ounces) Swanson® Clear Beef Broth
2 tbsp. Vegetable Oil
5 cups cut-up fresh vegetables, (green pepper, carrot, mushrooms, celery and onion)
1 tsp. ground ginger
1/4 tsp. garlic powder or 2 cloves garlic, minced
4 cups hot cooked rice




Slice beef across the grain into thin strips.

In small bowl, stir together cornstarch, broth and soy until smooth; set aside.

In 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the beef until browned. Remove; set aside. Repeat with remaining beef.

Reduce heat to medium. In same skillet, in remaining hot oil, stir-fry vegetables with ginger and garlic powder until tender-crisp.

Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return beef to skillet. Heat through, stirring occasionally. Serve over rice.



To make slicing easier, freeze beef 1 hr.


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