Ginger-Beef Stir-Fry

Campbell's Ginger-Beef  Stir-Fry Recipe

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

At a glance

Prep

20 min.

Total

40 min.

Serves

4

Servings: about 1 3/4 cups each

Cook: 20 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
1 cup cut-up green bell pepper
1 cup thickly sliced peeled carrot
1 cup cut-up mushroom(s)
1 cup thickly sliced celery, cooked according to package directions (about 3 cups)
1 cup cut-up onion
1 teaspoon ground ginger
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 cup long grain white rice, cooked according to package directions (about 3 cups)

How to Make It

  • 1

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

  • 2

    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.

  • 3

    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.

  • 4

    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.

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  • 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.
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RID#25593

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