Beef, Asparagus & Portobello Stir-Fry

Just a whiff of tonight's quick-fix supper will make mouths water.

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:
Roasted red pepper can be purchased in a jar in the aisle with olives and
pickles. Drain before using.
Received on Fri Jul 8 17:39:56 2005