Beef, Asparagus & Portobello Stir-Fry
This quick and delicious stir-fry features colorful peppers, asparagus and mushrooms together with tender beef in a mouthwatering sauce.
Ingredients
2 tablespoons cornstarch
0.25 teaspoon black pepper
1.75 cups Swanson® Beef Broth
2 tablespoons reduced sodium soy sauce
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
1 pound asparagus, cut into 2-inch diagonal pieces (about 4 cups)
2 large portobello mushroom, sliced
0.5 cup roasted red bell pepperstrips
1 cup long grain white rice, cooked according to package directions without salt
0.25 teaspoon black pepper
1.75 cups Swanson® Beef Broth
2 tablespoons reduced sodium soy sauce
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
1 pound asparagus, cut into 2-inch diagonal pieces (about 4 cups)
2 large portobello mushroom, sliced
0.5 cup roasted red bell pepperstrips
1 cup long grain white rice, cooked according to package directions without salt
Instructions
Stir the cornstarch, black pepper, broth, soy sauce, brown sugar and garlic powder in a medium 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 pepper strips to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
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 pepper strips to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Beef, Asparagus & Portobello Stir-Fry
This quick and delicious stir-fry features colorful peppers, asparagus and mushrooms together with tender beef in a mouthwatering sauce.
Directions
Print
Stir the cornstarch, black pepper, broth, soy sauce, brown sugar and garlic powder in a medium 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 pepper strips to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Ingredients
2 tablespoons cornstarch0.25 teaspoon black pepper1.75 cups Swanson® Beef Broth2 tablespoons reduced sodium soy sauce1 tablespoon packed brown sugar1 teaspoon garlic powder1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips1 pound asparagus, cut into 2-inch diagonal pieces (about 4 cups)2 large portobello mushroom, sliced0.5 cup roasted red bell pepperstrips1 cup long grain white rice, cooked according to package directions without salt
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