Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the beef and stir-fry until well browned.  Pour off any fat.
• Stir the soup, soy sauce and brown sugar in the skillet and heat to a boil.  Stir in the vegetables.  Reduce the heat to low.  Cover and cook for 5 minutes or until the beef is cooked through and the vegetables are tender-crisp.  Serve the beef mixture over the rice.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin steak, 3/4-inch thick , cut into thin strips
• 1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 bag (about 16 ounces) Asian stir fry vegetables
• 4 cups Hot cooked white rice