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Ginger-Beef Stir-Fry

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40 mins total
20 mins prep

Recipe Filed Under
Beef, Vegetable, Rice, Asian, Skillet, Stir Fry, Easy, Kid-Friendly, Main Dish, Dinner

Provided By: Campbell's Kitchen

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Ready, set, stir-fry! No wok is required to make this simple skillet stir-fry that gets color and flavor from lots of veggies.

Ingredients

Serves: servings

2 tablespoon cornstarch

1 3/4 cup Swanson® Beef Broth

Swanson® Beef Stock

2 tablespoon soy sauce

2 tablespoon vegetable oil

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)

5 cup cut-up fresh vegetables (green pepper, carrot, mushrooms, celery and onion)

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1 clove garlic , minced

1 cup regular long-grain white rice , cooked according to package directions (about 3 cups)

Directions

Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Reduce the heat to medium and add the remaining oil. Add the vegetables, ginger and garlic powder and cook until the vegetables are tender-crisp, stirring often.

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook and stir until it's cooked through. Serve the beef mixture over the rice.

Helper: To make slicing easier, freeze the beef for 1 hour before slicing.

Easy Substitution: For Ginger Beef & Broccoli Stir-Fry: You may substitute broccoli florets for the vegetables in this recipe.