This quick and delicious stir-fry features colorful peppers, asparagus and mushrooms together with tender beef in a mouthwatering sauce.
cost per recipe: $13.22
The price is determined by the national average.
teaspoon black pepper
cups Swanson® Beef Broth or Swanson® Beef Stock
tablespoons reduced sodium soy sauce
tablespoon packed brown sugar
teaspoon garlic powder
boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
pound asparagus, cut into 2-inch diagonal pieces (about 4 cups)
large portobello mushroom, sliced
cup roasted red bell pepperstrips
cup long grain white rice, cooked according to package directions without salt
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.