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Swanson® Steakhouse Beef and Pepper Stir-Fry

By: Campbell's Kitchen

"Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out. "

Rate/Review | Read Reviews (4)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups Swanson® Beef Stock
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 cups fresh or frozen green or red pepper strips
4 cups hot cooked regular long-grain white rice

Directions

Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned. Add the peppers to the skillet and stir-fry until tender-crisp.
Reduce the heat to medium. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.