Beef, Asparagus and Portobello Stir-Fry Recipe -
Beef, Asparagus and Portobello Stir-Fry Recipe
  • READY IN 30 mins

Beef, Asparagus and Portobello Stir-Fry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2009

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!

Most Helpful Critical Review
Feb 01, 2012

This recipe was fine, not my favorite and one I won't make again.

Jan 04, 2010

Americanized version of stir fry but very tasty. We used 2 cloves of garlic instead of garlic salt and 1/8th lb Shitake Mushrooms.

Dec 21, 2010

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!

Jul 16, 2010

AWESOME! We have started using the sauce in other things too!

Jan 29, 2010

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.

Oct 19, 2011

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

Oct 12, 2011

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.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 798 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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