Beef, Asparagus & Portobello Stir-Fry

Beef, Asparagus & Portobello Stir-Fry

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 15 minutes

Serves: 4

2 tablespoons cornstarch
1/4 teaspoon ground black pepper
1 3/4 cups Swanson Beef Stock
2 tablespoons low-sodium soy sauce
1 tablespoon packed brown sugar
1 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 pound asparagus, cut into 2-inch diagonal pieces (about 4 cups)
2 large portobello mushrooms, sliced
1/2 cup roasted red pepper strips
4 cups hot cooked regular long-grain white rice, cooked without salt

Stir the cornstarch, black pepper, stock, soy sauce, brown sugar 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 browned, stirring often. Pour off any fat.

Add the asparagus, mushrooms and roasted pepper to the skillet. Reduce the heat to medium. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Tip: For easier slicing, freeze the beef for 1 hour before slicing.