• 1 tablespooon vegetable oil
• 1 pound boneless sirloin steak, cut into strips*
• 4 ounces fresh snow peas, cut into thin strips
• 1 cup baby whole carrots, cut into thin strips
• 1 medium onion, cut into half slices
• 3 cloves garlic, minced
• 4 cups Swanson® Beef Broth
• 1 tablespoon soy sauce
• 1/4 teaspoon crushed red pepper
• 2 cups cooked jasmine rice or Chinese-style noodles

1. Heat oil in large nonstick skillet. Add beef and stir-fry until browned. Remove beef.
2. Add carrots, peas, onion, garlic and ginger root and stir-fry until vegetables are tender-crisp.
3. Add broth, soy, red pepper and browned beef. Heat through. Serve over rice in soup bowls.

Serves 6

From www.campbellkitchen.com  

*For easier slicing, freeze beef 1 hour.