Beef, Asparagus & Portobello Stir-Fry

Don't count on any leftovers tonight--this delicious dinner will disappear!

Beef, Asparagus & Portobello Stir-Fry
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 15 min.

1 lb. boneless beef sirloin steak , 3/4" thick
2 tbsp. cornstarch
1 can (14 oz.) Swanson(R) Beef Broth OR Lower Sodium Beef Broth (1 3/4 cups)
2 tbsp. low-sodium soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder
1 lb. asparagus, cut into 2" diagonal pieces
2 large portobello mushrooms, sliced
1/2 cup roasted red pepper strips
4 cups hot cooked rice, cooked without salt

Directions:
 SLICE beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
 COOK beef in nonstick skillet over medium-high heat until browned.
 ADD asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Serves 4.
 *For easier slicing , freeze beef for 1 hr.

Kitchen Clip:
When cleaning asparagus, only snap off and discard the firm, tough end of the stalk.
Received on Thu May 27 14:43:17 2004