- 2 cups Swanson® Beef Stock
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
- 2 cups fresh or frozen green or red pepper strips
- 4 cups hot cooked regular long-grain white rice
- Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
- Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned. Add the peppers to the skillet and stir-fry until tender-crisp.
- Reduce the heat to medium. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.