Campbell's&Reg; Beef And Orange Stir-Fry
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture.
Recipe Summary Campbell's&Reg; Beef And Orange Stir-Fry
CAMPBELL'S® Beef Broth with Red Wine makes this restaurant favorite easy to make at home. It works well with broccoli, snap peas, green beans, or Asian greens too.Ingredients | 30 Minute Mongolian Beef Stir Fry2 oranges, peeled and cut into segments2 cloves garlic, minced2 tablespoons soy sauce¼ cup hoisin sauce2 cups CAMPBELL'S® 30% Less Sodium Beef Broth With Red Wine1 pound trimmed boneless beef sirloin steak, cut into 1/2-inch-thick strips1 tablespoon cornstarch1 tablespoon vegetable oil4 cups broccoli florets4 green onions, cut into 1-inch piecesDirectionsIn a small bowl, whisk together oranges, garlic, soy sauce, hoisin sauce, and broth. In a medium bowl, toss beef with cornstarch until well coated.In a large non-stick skillet, heat oil over high heat. Working in batches, brown beef on all sides, 3 to 5 minutes; transfer to a plate.Pour broth mixture into skillet and boil until slightly thickened, about 1 minute. Add broccoli and cook just until tender-crisp, about 3 minutes.Return beef to skillet with the orange segments and green onions. Toss until coated and heated through. Serve hot over rice.Use the remaining broth to cook 1 cup (250 mL) of jasmine rice and serve with the stir-fry.Nutrition Facts (per serving): Calories 270 Fat 9 g Sodium 1190 mg Carbohydrate 18 g Dietary Fiber 3 g Protein 29 g Calcium 7 %DVInfo | 30 Minute Mongolian Beef Stir Fryprep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings
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