Ginger-Beef Stir-Fry
Courtesy of Campbell's® Kitchen 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. cornstarch |
| 1-3/4 c. Swanson® Beef Broth or Swanson® Beef Stock |
| 2 Tbsp. soy sauce |
| 2 Tbsp. vegetable oil |
| 1 boneless beef sirloin steak or beef top round steak, 3/4-in. thick, cut into very thin strips (about 1 lb.) |
| 5 c. cut-up fresh vegetables (green pepper, carrot, mushrooms, celery and onion) |
| 1 tsp. ground ginger |
| 1/4 tsp. garlic powder or 1 clove garlic, minced |
| 1 c. regular long-grain white rice, cooked according to pkg. directions (about 3 c.) |
Directions:
1. Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
2. Heat 1 Tbsp. oil in a 10-in. skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
3. Reduce the heat to medium and add the remaining oil. Add the vegetables, ginger and garlic powder and cook until the vegetables are tender-crisp, stirring often.
4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook and stir until it's cooked through. Serve the beef mixture over the rice.
* To make slicing easier, freeze the beef for 1 hr. before slicing.
* You may substitute broccoli florets for the vegetables in this recipe.
