Beef and Vegetable Teriyaki
Recipe from Campbell's

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.

Beef and Vegetable Teriyaki

by 7  people

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Servings: 4
Prep Time: 15 mins
Total Time: 35 mins
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  • 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 
  • 1/2  teaspoon 
    ground ginger
  • 1/8  teaspoon 
    crushed red pepper
  • 4   cups 
    hot cooked regular long-grain white rice
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.
Helper: To make slicing easier, freeze the beef for 1 hour.
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