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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This simple technique makes stuffed peppers even more delicious.
See how to make a simple, beefy noodle dish.
A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.