Beef, Asparagus and Portobello Stir-Fry

Ingredients

Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound boneless beef sirloin steak, 3/4 inch thick
• 2 tablespoons cornstarch
• 1 3/4 cups Swanson® Beef Broth (regular, Lower Sodium or Certified Organic)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 1 pound asparagus, cut into 2-inch diagonal pieces
• 2 large portobello mushrooms, sliced
• 1/2 cup roasted red pepper strips
• 4 cups hot cooked regular long-grain white rice, cooked without salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the sirloin across the grain into thin strips about 1/4 inch thick. Pat the strips dry with a paper towel.

2. In a bowl, whisk the cornstarch with the beef broth, soy sauce, brown sugar and garlic powder until smooth. Set aside.

3. Heat a large nonstick skillet over medium-high heat with no added fat. Add the beef in a single layer and cook 2 to 3 minutes, turning once, until browned and it reaches 145°F (63°C) in the thickest part.

4. Move the beef to a plate and let it rest 3 minutes.

5. Add the asparagus and sliced portobello mushrooms to the skillet and stir-fry 4 minutes until tender-crisp. Add a splash of water if they stick.

6. Add the roasted red pepper strips and cook 1 minute.

7. Stir the sauce mixture again, pour it into the skillet and stir 1 to 2 minutes until thickened and bubbling.

8. Return the beef and any juices to the skillet and toss 1 minute to heat through. Serve over the hot cooked rice.