Beef Teriyaki

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli florets
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

1. Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.

2. Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

3. Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Makes: 4 servings (about 1 3/4 cups each).


Other vegetables can easily be added to the broccoli for color and variety: Try sugar snap or snow peas, sliced carrots, bok choy or mushrooms. Just make sure the total amount of vegetables you use is four cups.