Beef & Vegetable Teriyaki
This sassy stir-fry is a sneaky and delicious way to get them to eat their vegetables. It's ready in just 35 minutes so it fits in with your busy lifestyle.
Ingredients
2 tablespoons vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
4 green onion, cut into 1-inch pieces (about 1/2 cup)
2 medium carrot, diagonally sliced (about 1 cup)
1 medium green pepperor red bell pepper, cut into 1-inch pieces (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Au Jus Gravy
2 tablespoons soy sauce
1 tablespoon cornstarch
0.5 teaspoon ground ginger
0.125 teaspoon crushed red pepper
4 cups hot cooked regular long grain white rice
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
4 green onion, cut into 1-inch pieces (about 1/2 cup)
2 medium carrot, diagonally sliced (about 1 cup)
1 medium green pepperor red bell pepper, cut into 1-inch pieces (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Au Jus Gravy
2 tablespoons soy sauce
1 tablespoon cornstarch
0.5 teaspoon ground ginger
0.125 teaspoon crushed red pepper
4 cups hot cooked regular long grain white rice
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's browned and the juices evaporate, stirring often. Remove the beef from the skillet.
Add the remaining oil, onions, carrots and green pepper to the skillet. Cook until the vegetables are tender-crisp, stirring often. Return the beef to the skillet.
Stir the gravy, soy, cornstarch, ginger and crushed red pepper in a small bowl until the mixture is smooth. Add the gravy mixture to the skillet and heat to a boil, stirring constantly. Cook and stir for 1 minute. Serve over the rice.
Add the remaining oil, onions, carrots and green pepper to the skillet. Cook until the vegetables are tender-crisp, stirring often. Return the beef to the skillet.
Stir the gravy, soy, cornstarch, ginger and crushed red pepper in a small bowl until the mixture is smooth. Add the gravy mixture to the skillet and heat to a boil, stirring constantly. Cook and stir for 1 minute. Serve over the rice.
Beef & Vegetable Teriyaki
This sassy stir-fry is a sneaky and delicious way to get them to eat their vegetables. It's ready in just 35 minutes so it fits in with your busy lifestyle.
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's browned and the juices evaporate, stirring often. Remove the beef from the skillet.Add the remaining oil, onions, carrots and green pepper to the skillet. Cook until the vegetables are tender-crisp, stirring often. Return the beef to the skillet.Stir the gravy, soy, cornstarch, ginger and crushed red pepper in a small bowl until the mixture is smooth. Add the gravy mixture to the skillet and heat to a boil, stirring constantly. Cook and stir for 1 minute. Serve over the rice.
Ingredients
2 tablespoons vegetable oil1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips4 green onion, cut into 1-inch pieces (about 1/2 cup)2 medium carrot, diagonally sliced (about 1 cup)1 medium green pepperor red bell pepper, cut into 1-inch pieces (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Au Jus Gravy2 tablespoons soy sauce1 tablespoon cornstarch0.5 teaspoon ground ginger0.125 teaspoon crushed red pepper4 cups hot cooked regular long grain white rice
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