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Swanson® Steakhouse Beef & Pepper Stir-Fry

Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4 servings

Ingredients

  • 2 cups Swanson® Beef Stock
  • 3 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1 pound 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

Preparation

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.

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Swanson® Steakhouse Beef & Pepper Stir-Fry recipe

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