Cooking Directions

• 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.

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)