beef and vegetable teriyaki


2   tablespoons vegetable oil
1   boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips
4   green onions, cut into 1-inch pieces (about 1/2 cup)
2   medium carrots, diagonally sliced (about 1 cup)
1   medium green or red pepper, cut into 1-inch pieces (about 1 cup)
1  10 1/2 ounce can Campbell's® Au Jus Gravy
2   tablespoons soy sauce
1   tablespoon cornstarch
1/2  teaspoon ground ginger
1/8  teaspoon crushed red pepper
4   cups hot cooked regular long-grain white rice


1. 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.
2. 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.
3. 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.
4. Helper: To make slicing easier, freeze the beef for 1 hour.

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