Ginger-Beef Stir-Fry | Swanson® Recipes

Name: Ginger-Beef Stir-Fry | Swanson® Recipes
Total time: 40 min
Ingredients: 2 tablespoons cornstarch; 1 3/4 cups Swanson® Beef Broth or Beef Stock; 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips; 1 cup cut-up green bell pepper; 1 cup thickly sliced peeled carrot; 1 cup cut-up mushrooms; 1 cup thickly sliced celery; 1 cup cut-up onion; 1 teaspoon ground ginger; 1/4 teaspoon garlic powder or 1 clove garlic, minced; 1 cup long grain white rice, cooked according to package directions (about 3 cups)

www.campbells.com

Ready, set, stir-fry! No wok is required to make this simple skillet stir-fry that gets color and flavor from lots of veggies.

View full recipe on www.campbells.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.

Share this recipe:

Ingredients

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Beef Stock
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
1 cup cut-up green bell pepper
1 cup thickly sliced peeled carrot
1 cup cut-up mushrooms
1 cup thickly sliced celery
1 cup cut-up onion
1 teaspoon ground ginger
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 cup long grain white rice, cooked according to package directions (about 3 cups)