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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Easy Pepper Steak
Beef broth is the ingredient that makes this tasty stir-fry so rich and flavorful.  Plus, it's on the table in just 30 minutes.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 15 minutes
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3 tablespoons cornstarch
Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 large green or red pepper, cut into 2-inch-long strips (about 2 cups)
1 medium onion, cut into thin wedges
1 cup regular long-grain white rice, cooked according to package directions without salt (about 3 cups)




Stir the cornstarch, broth, soy sauce and garlic powder in a small bowl until the mixture is smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
Reduce the heat to medium. Add the pepper and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Time-Saving: You may also use 2 cups frozen red and/or green pepper strips for the fresh pepper strips in this recipe.





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