Cooking Directions

• Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium and add the remaining oil. Add the vegetables, ginger and garlic powder and cook until the vegetables are tender-crisp, stirring often.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook and stir until it's cooked through. Serve the beef mixture over the rice.

Ingredients

• 2 tablespoons cornstarch
• 1.75 cups Swanson® Beef Broth
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into very thin strips
• 1 cup cut-up green pepper
• 1 cup thickly sliced peeled carrot
• 1 cup cut-up mushrooms
• 1 cup thickly sliced celery
• 1 cup cut-up onion
• 1 teaspoon ground ginger
• 0.25 teaspoon garlic powder or 1 clove garlic, minced
• 1 cup long grain white rice, cooked according to package directions (about 3 cups)