Swanson Steakhouse Beef & Pepper Stir-Fry

Who needs take-out when you can have this scrumptious stir-fry on the
table in just 30 minutes!

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

Prep Time: 5 min. Cook Time: 25 min.

2 cups Swanson&#174 Beef Stock
3 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. garlic powder
1 lb. boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 cups fresh or frozen green or red peppers strips
4 cups hot cooked regular long-grain white rice

Directions:
Stir the stock, cornstarch, soy and garlic powder in a small bowl until
smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat
until it's well browned. Add the peppers to the skillet and stir-fry
until tender-crisp.
Reduce the heat to medium. Add the stock mixture to the skillet. Cook
and stir until the mixture boils and thickens, stirring constantly.
Serve over the rice.

Kitchen Clip:
For a change of pace, try serving the stir-fry over brown rice instead
of white rice.
Received on Wed Oct 8 16:22:08 2008