Beef Teriyaki

When you want fast, fresh and flavorful, there's nothing better than a
stir-fry. This beef and broccoli version is just the ticket for evenings
when time is tight but you don't want to compromise great taste.

Beef Teriyaki
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 15 min.

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth *or* Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 boneless beef sirloin steak *or* beef top round steak, 3/4-inch thick,
cut into very thin strips (about 1 pound)
4 cups fresh *or* frozen broccoli florets
1 cup regular long-grain white rice, cooked according to package
directions (about 3 cups)

1. Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder
in a small bowl until the mixture is smooth.

2. Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat
until it's well browned, stirring often. Pour off any fat.

3. Add the broccoli to the skillet and cook for 1 minute. Stir in the
cornstarch mixture. Cook and stir until the mixture boils and thickens.
Serve the beef mixture over the rice.

/Ingredient Note:/ To make slicing easier, freeze the beef for 1 hour
before slicing.
Makes: 4 servings (about 1 3/4 cups each).

Kitchen Clip
                              Other vegetables can easily be added to the broccoli for color
and variety: Try sugar snap or snow peas, sliced carrots, bok choy or
mushrooms. Just make sure the total amount of vegetables you use is four
cups.
Received on Wed Feb 16 13:29:59 2011