- 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
- Slice beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
- Cook beef in nonstick skillet over medium-high heat until browned.
- Add asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over rice.