Search thousands of recipes reviewed by home cooks like you.

Swanson® Steakhouse Beef and Pepper Stir-Fry

Swanson® Steakhouse Beef and Pepper Stir-Fry

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
42

naples34102

4/30/2010

Not bad for a start, and certainly nothing to find fault with on its own, but I had to tinker with this a bit to take it beyond ho-hum. Garlic powder is ok, I guess, but fresh is so much better, so if you've got it, use it. I also added some rice wine and, oh, maybe 1/2 tsp. of toasted sesame oil. NOW we're talking complexity and depth of flavors with the garlic, rice wine (a little dry sherry would work too) and toasted sesame oil. I also added some onion - there are a ton of different things you could throw in here - mushrooms, bok choy, pea pods, carrots, broccoli, celery, bean sprouts...whatever you've got in the fridge, really. Slice your meat when it's partially frozen - so much easier to get those nice, thin slices and you're not struggling with mushy meat that won't cooperate! I always keep No Name sirloin steaks on hand for dishes like this and it's times like tonight when I'm leaving the country in the morning, that quick and easy, but delicious and satisfying meals like this are welcome, and recipes like this a godsend. One last thing - once the meat is cooked, remove it from the pan and cook the vegetables separately. Trying to cook the vegetables along with already cooked meat will only OVERcook the heck out of that meat! Then, when the vegetables are cooked till crisp-tender, return the meat to the pan and add your beef broth/cornstarch mixture.

Carrie C.
3

Carrie C.

5/28/2012

This came together very quickly and very easily. The taste was very good! We enjoyed this alot! Thanks for a great recipe!

M
3

M

2/15/2012

i used chicken broth to keep fat lower and upped soy sauce. It would have turn out better if I had not over cooked the meat. Used a cole slaw packet to incorporate cabbage and carrots along with the peppers and broccoli. I also added a TBS of ginger.

More reviews

Similar recipes

ADVERTISEMENT