Beef, Asparagus & Portobello Stir-Fry

Here's a perfect weeknight dinner - it tastes great, it's loaded with
vegetables and it's very easy to prepare!

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

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

2 tbsp. cornstarch
1/4 tsp. ground black pepper
1 3/4 cups Swanson(R) Beef Stock
2 tbsp. low-sodium soy sauce
1 tbsp. packed brown sugar
1 tsp. garlic powder
1 lb. boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 lb. asparagus, cut into 2-inch diagonal pieces (about 4 cups)
2 large portobello mushrooms, sliced
1/2 cup roasted red pepper strips
4 cups hot cooked regular long-grain white rice, cooked without salt

Directions:
Stir the cornstarch, black pepper, stock, soy sauce, brown sugar and
garlic powder in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch nonstick skillet over medium-high heat until
it's browned, stirring often. Pour off any fat.
Add the asparagus, mushrooms and roasted pepper to the skillet. Reduce
the heat to medium. Stir in the cornstarch mixture. Cook and stir until
the mixture boils and thickens. Serve the beef mixture over the rice.
 Tip : For easier slicing, freeze the beef for 1 hour before slicing.
Serves 4.

Kitchen Clip:
For a slightly crunchier version of this recipe, substitute an equal
amount of fresh red pepper strips for the roasted red pepper.
Received on Wed Jul 8 14:40:20 2009