Recipe 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."
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boneless beef sirloin steak, 3/4 inch thick
1 3/4 cups
Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
low-sodium soy sauce
packed brown sugar
asparagus, cut into 2-inch diagonal pieces
portobello mushrooms, sliced
roasted red pepper strips
hot cooked regular long-grain white rice, cooked without salt
This was very good! Very flavorful sauce and definitely great to make with a cheaper beef cut! I put over brown rice and made more sauce than it called for. I also used regular mushrooms instead of portobello. Next time I would take the beef out while veggies are cooking and add later, just to keep beef more tender. I will definitely make again!
This recipe was fine, not my favorite and one I won't make again.
Americanized version of stir fry but very tasty. We used 2 cloves of garlic instead of garlic salt and 1/8th lb Shitake Mushrooms.
This was an awesome recipe!...The actual sauce is to die for. You can make this sauce to go with just about any stir fry...its a keeper!! Yum!
AWESOME! We have started using the sauce in other things too!
My husband loves this dish - he will even eat it without the meat and over brown rice for a healthier alternative. I use sliced cremini mushrooms and also add snap peas to the mix. The sauce is great, I add a bit of Worchestershire to the broth, which gives it an added kick. It's sooo easy and has so much flavor!! Love this recipe.
I thought this tasted pretty good. The only downside is it does dirty quite a few dishes and it only makes about 3 servings. It isn't traditional, in that it is more broth than oil in the sauce, but I was fine with that. I used a sharp pair of scissors to cut the sirloin into stir-fry thin pieces. I used a pan with 3" sides to fit all of the vegetables. I put about 1 Tblsp. of veg. oil in the pan and heated it on medium high before adding the beef. I also drained any liquid as it cooked. Once I added the vegetables, I put the lid on and, I let them steam about 5-10 minutes before adding the broth. For the broth I made some up, using the 1 3/4 cup of water and only 1 beef bouillion cube, so it wasn't too salty. To save time I also used minced garlic and peppers from a jar. I served it with a flavored rice recipe from this site. TY
This was very good. I used 7oz of roasted peppers and added a little Worcestshire Sauce to it. I also served it over spaghetti because it was the only noodle I had on hand. It was still awesome. My family really enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef, Asparagus and Portobello Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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