Beef, Asparagus and Portobello Stir-Fry

Beef, Asparagus and Portobello Stir-Fry

12 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

“Colorful peppers, asparagus and mushrooms are stir-fried with tender beef in delicious sauce made with Swanson® Beef Broth and served over hot rice.”

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Adjust Servings

Original recipe yields 4 servings



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

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Reviews (12)

Rate This Recipe
Leianne R

Leianne R

This was very good! Very flavorful sauce and definitely great to make with a cheaper beef cut! I put over brown rice and made more sauce than it called for. I also used regular mushrooms instead of portobello. Next time I would take the beef out while veggies are cooking and add later, just to keep beef more tender. I will definitely make again!



Americanized version of stir fry but very tasty. We used 2 cloves of garlic instead of garlic salt and 1/8th lb Shitake Mushrooms.



This was an awesome recipe!...The actual sauce is to die for. You can make this sauce to go with just about any stir fry...its a keeper!! Yum!

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Amount Per Serving (4 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 58.5 g
  • 19%
  • Protein
  • 28.1 g
  • 56%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 798 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Swanson(R) Steakhouse Beef and Pepper Stir-Fry


next recipe:

Beef Bourguignonne