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Steakhouse Beef & Pepper Stir-Fry

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Crisp and colorful peppers, strips of beef sirloin and a perfectly seasoned sauce make this simple stir-fry easier and tastier than take-out.

Ingredients

2 cups Swanson® Beef Broth
3 tablespoons cornstarch
1 tablespoon soy sauce
0.5 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips
1 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)

Instructions

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.

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