Ginger-Beef Stir-Fry
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
2 tablespoons cornstarch
1.75 cups Swanson® Beef Broth
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 pepper
1 cup thickly sliced peeled carrot
1 cup cut-up mushrooms
1 cup thickly sliced celery
1 cup cut-up onion
1 teaspoon ground ginger
0.25 teaspoon garlic powder or 1 clove garlic, minced
1 cup long grain white rice, cooked according to package directions (about 3 cups)
1.75 cups Swanson® Beef Broth
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 pepper
1 cup thickly sliced peeled carrot
1 cup cut-up mushrooms
1 cup thickly sliced celery
1 cup cut-up onion
1 teaspoon ground ginger
0.25 teaspoon garlic powder or 1 clove garlic, minced
1 cup long grain white rice, cooked according to package directions (about 3 cups)
Instructions
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.
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.
Ginger-Beef Stir-Fry
Print
Ready, set, stir-fry! No wok is required to make this simple skillet stir-fry that gets color and flavor from lots of veggies.
Instructions
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.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Beef Broth2 tablespoons soy sauce2 tablespoons vegetable oil1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips1 cup cut-up green pepper1 cup thickly sliced peeled carrot1 cup cut-up mushrooms1 cup thickly sliced celery1 cup cut-up onion1 teaspoon ground ginger0.25 teaspoon garlic powder or 1 clove garlic, minced1 cup long grain white rice, cooked according to package directions (about 3 cups)
