Beef, Asparagus & Portobello Stir-fry
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 to 40 minutes
|¼ tsp||Ground Black Pepper|
|1¾ cups||Swanson® Beef Stock|
|2 Tbsp||Low-sodium Soy Sauce|
|1 Tbsp||Packed Brown Sugar|
|1 tsp||Garlic Powder|
|1||Boneless Beef Sirloin Steak, ¾" thick (about 1 pound), cut into very thin strips|
|1 lb||Asparagus, cut into 2" diagonal pieces (about 4 cups|
|2||Large Portobello Mushrooms, sliced|
|½ cup||Roasted Red Pepper|
|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. Be sure to PREHEAT the skillet before adding the steak strips. A hot pan will help sear the surface of the meat for flavor and color, plus it'll help the stir-fry cook evenly and quickly as the remaining ingredients are added.
Add the asparagus, mushrooms and pepper to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
HELPER: For easier slicing, freeze the beef for 1 hour before slicing.