Steakhouse Onion Beef & Pepper Stir-Fry

Busy winter weeknight? Serve this colorful, quick and satisfying supper
tonight in minutes.

Steakhouse Onion Beef & Pepper Stir-Fry
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 lb. boneless beef sirloin steak, 3/4" thick
3 tbsp. cornstarch
1 can (14 oz.) Swanson(R) Seasoned Beef Broth with Onions
1 tbsp. soy sauce
1/4 tsp. garlic powder
2 cups fresh OR frozen green OR red pepper strips
4 cups hot cooked rice, cooked without salt

Directions:
 SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic
powder until smooth.
 STIR-FRY beef in medium nonstick skillet until browned and juices
evaporate.
 ADD peppers. Stir cornstarch mixture and add. Cook and stir until
mixture boils and thickens, stirring constantly. Serve over rice. Serves 4.
 TIP: For Extra Flavorful Rice: Cook rice in Swanson(R) Beef Broth
instead of water. No need to add salt or butter.

Kitchen Clip:
Steak that is slightly frozen is easier to slice thinly.
Received on Tue Feb 21 12:39:05 2006