Cooking Directions

• Season the beef as desired.  Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet.
• Add the carrots, peas, onion, garlic and ginger root to the skillet. Cook until the vegetables are tender-crisp, stirring occasionally.
• Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet.  Reduce the heat to low. Cook for 5 minutes.  Season to taste.
• Spoon 1/3 cup rice into each of 6 serving bowls. Divide the soup mixture among the bowls.

Ingredients

• 1 pound boneless beef sirloin steak, 3/4-inch thick, thinly sliced
• 1 tablespoon vegetable oil
• 2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)
• 4 ounces fresh snow peas, cut into thin strips
• 1 medium onion, cut in half and sliced (about 1/2 cup)
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 Swanson® Beef Broth
• 1 tablespoon soy sauce
• 0.25 teaspoon crushed red pepper
• 2 cups hot cooked jasmine rice or Chinese-style noodles