Beef, Asparagus and Portobello Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Colorful peppers, asparagus and mushrooms are stir-fried with tender beef in delicious sauce made with Swanson® Beef Broth and served over hot rice. Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick |
2 tablespoons cornstarch |
1 3/4 cups swanson® beef broth (regular, lower sodium or certified organic) |
2 tablespoons low-sodium soy sauce |
1 tablespoon packed brown sugar |
1/4 teaspoon garlic powder |
1 pound asparagus, cut into 2-inch diagonal pieces |
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:
1. Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
2. Cook beef in nonstick skillet over medium-high heat until browned.
3. Add asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
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