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Beef, Asparagus and Portobello Stir-Fry

By: Campbell's Kitchen  
"Colorful peppers, asparagus and mushrooms are stir-fried with tender beef in delicious sauce made with Swanson® Beef Broth and served over hot rice."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 237 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound boneless beef sirloin steak, 3/4 inch thick
  • 2 tablespoons cornstarch
  • 1 3/4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon garlic powder
  • 1 pound asparagus, cut into 2-inch diagonal pieces
  • 2 large portobello mushrooms, sliced
  • 1/2 cup roasted red pepper strips
  • 4 cups hot cooked regular long-grain white rice, cooked without salt

Directions

  1. Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
  2. Cook beef in nonstick skillet over medium-high heat until browned.
  3. Add asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.

Footnotes

  • Tip: *For easier slicing, freeze beef for 1 hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 418 | Total Fat: 7.2g | Cholesterol: 49mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2009 by Leianne Raymond 
This was very good! Very flavorful sauce and definitely great to make with a cheaper beef... MORE

 
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