Steakhouse Beef & Pepper Stir-Fry
Crisp and colorful peppers, strips of beef sirloin and a perfectly seasoned sauce make this simple stir-fry easier and tastier than take-out.
Stir the broth, cornstarch, soy sauce and garlic powder in a medium 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 broth mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.
2 cups Swanson® Beef Broth3 tablespoons cornstarch1 tablespoon soy sauce0.5 teaspoon garlic powder1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips1 large green pepperor red bell pepper , cut into 2-inch-long strips (about 2 cups)1 cup long grain white rice, cooked according to package directions (about 3 cups)