Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned. Pour off any fat.Stir the soup, soy sauce and brown sugar in the skillet and heat to a boil. Stir in the vegetables. Reduce the heat to low. Cover and cook for 5 minutes or until the beef is cooked through and the vegetables are tender-crisp. Serve the beef mixture over the rice.
1 tablespoon vegetable oil1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup2 tablespoons soy sauce1 tablespoon packed brown sugar1 bag (about 16 ounces) Asian stir fry vegetables4 cups Hot cooked white rice
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