Ginger Beef Stir-Fry

Products you'll need:

CAMPBELL'S® Condensed 25% Less Salt Beef Broth

CAMPBELL'S® Condensed 25% Less Salt Beef Broth

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  • 1 can CAMPBELL'S® Condensed 25% Less Salt Beef Broth
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) brown sugar
  • 2 tbsp (30 mL) canola oil
  • 500 grams beef stir-fry strips
  • 2 cups (500 mL) broccoli
  • 1 cup (250 mL) celery
  • 1 red pepper, sliced
  • 2 tsp (10 mL) minced fresh  ginger (or 1 tsp (5 mL) ground ginger)
  • 1 clove garlic, minced
  • 4 cups (1 L) hot cooked  long grain white rice (about 1 cup/250 mL uncooked)
  • 2 green onion


  1. In a small bowl, mix together broth, cornstarch, soy sauce, and brown sugar; set aside.
  2. In a large nonstick skillet or wok, heat oil over high.  Stir-fry beef strips 2-3 minutes or until no pink remains. Add broccoli, celery and red pepper; cook 2-4 minutes or until vegetables are tender crisp.  Stir in ginger and garlic; cook 30 seconds or until fragrant.
  3. Add broth mixture; cook and stir until boiling and thickened.  Serve over prepared rice garnished with sliced green onions.

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Amount Per Serving
Calories 540
Fat 17 g
Sodium 800 mg
Carbohydrate 57 g
Dietary Fibre 3 g
Protein 39 g
Vitamin A 2 %DV
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre
  • Source of protein

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