Ready, set, stir-fry! No wok is required to make this simple skillet stir-fry that gets color and flavor from lots of veggies.
cost per recipe: $10.17
The price is determined by the national average.
cups Swanson® Beef Broth or Swanson® Beef Stock
tablespoons soy sauce
tablespoons vegetable oil
pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
cup cut-up green pepper
cup thickly sliced peeled carrot
cup cut-up mushrooms
cup thickly sliced celery
cup cut-up onion
teaspoon ground ginger
teaspoon garlic powder or 1 clove garlic, minced
cup long grain white rice, cooked according to package directions (about 3 cups)
Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 10-inch 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.
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.
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.