Login | Edit Profile
Want more Recipes? Search Hundreds of recipes from our partner, Campbellskitchen.com.
This recipe has nutrition information
This recipe can be prepared in 30 minutes or less
Get delicious new recipes, cooking tips and more—direct from the Swanson experts in Campbell's Kitchen.
Whether it's in a can or resealable carton, the Swanson® brand comes in Chicken, Beef and Vegetable, and in regular, lower sodium and organic varieties. more
2 cups Swanson® Beef Stock 3 tablespoon cornstarch 1 tablespoon soy sauce 1/2 teaspoon garlic powder 1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into thin strips1 large green or red pepper, cut into 2-inch-long strips (about 2 cups)4 cups hot cooked regular long-grain white rice
Stir the stock, cornstarch, soy and garlic powder in a small bowl until the mixture is smooth. Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Add the pepper to the skillet and cook until it's tender-crisp, stirring often. 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.TIP Time-Saving: You may also use 2 cups frozen green or red pepper strips for this recipe.
Stir the stock, cornstarch, soy and garlic powder in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Add the pepper to the skillet and cook until it's tender-crisp, stirring often.
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.
TIP Time-Saving: You may also use 2 cups frozen green or red pepper strips for this recipe.
Return to Search Results