"When it comes to stir-fries, Swanson® Broth is a key ingredient for sauces to glaze the tender-crisp vegetables and cooked meats." — Campbell's Kitchen
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boneless beef sirloin steak, 3/4 inch thick
1 (14 ounce) can
Swanson® Beef Broth
fresh or frozen green or red pepper strips
onion, cut into thin wedges
hot cooked regular long-grain white rice, cooked without salt
Super easy. I added minced garlic to the meat stir-fry and fresh mushrooms with the onion and pepper. I tenderized the meat with a little pounding. A definate keeper
I gave this recipe 3 stars for flavor. It was extremely easy - good for a busy weeknight, but the meat turned out a little tough and the flavor was not as robust as I was expecting. I will try it again, but increase the soy sauce and garlic powder. I also will try simmering the meat in the beef broth before adding the corn starch slurry.
Hubby and I loved this. After seein reviews, i added 2 big fresh garlic cloves (minced), and used 2 n half tablespoons soy sauce 4 mo flavour. It was heavenly! Restaurant stuff. Thank u!
I liked this recipe. I always wondered how to get more sauce with my meat. I actually didn't follow as such not because I did not like the way above it is just because I started my cooking my meat than figure I wanted something different than just steak. What I did was I broiled my seasoned and broiled my steak. I actually simmer the sauce above than added my peppers,onions and meat (that I sliced after I broiled it, I like broiling my meat because even tough meat comes out not so tough)and let it thickened. The peppers really came out in the broth mix. I like this recipe because it is simple and yummy.
The recipe was really good. I just added about ten chopped up baby carrots, and used thin cut breakfast steaks instead of the top sirloin. Overall we all enjoyed it and we will make it again.
I like this recipe. It's really good. I added more water into the cornstarch mixture though so that it's not too high in sodium. But will definitely do this again.
We’re headed home from Naples tomorrow and, as always, this was the ideal quick and easy dish to make when I wanted something to clean OUT the leftovers, not create them. And it seems we always have stray peppers and onions to make use of. We used a NY strip steak rather than the sirloin, not because it was necessary but because Hubs insisted upon it. I stuck it in the freezer for about 20-30 minutes so it was easier to slice thinly. I like tomato in my pepper steak, and it just so happened we had one to make use of as well. I used fresh minced garlic rather than garlic powder, but outside of that I pretty much followed the cooking instructions closely. I did, however, quickly stir fry the beef, removed it and set it aside, then stir fried the peppers and onions. I returned all to the pan, along with tomato wedges, before adding the cornstarch/broth mixture. Only because we had some broccoli to use did I serve it with this dish, but it turned out to be a good pairing (in fact, I stirred my dinner altogether on my plate :) Once again, we enjoyed a terrific dinner making use of odds and ends before we headed out on a flight again and needed to clean out the fridge.
This is pretty good and very easy to prepare. I added a dash of gravy master browning sauce just to give it a nicer color. I used low sodium broth and soy sauce and it was still pretty flavorful. I’ll be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pepper Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
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