Prep time
10 MIN
Total time
40 MIN
Using Campbell’s Mushroom Broth to cook the rice adds an  umami flavour that simply can’t be beat.



  1. In saucepan with a fitted lid, heat 1 tbsp of butter and fry rice for 1 minute to coat, add 3 cups of broth. Bring to boil and reduce heat to simmer. Cover and cook for 15 minutes, or until all the liquid has been absorbed. Fluff with fork and set side.
  2. In a small bowl, whisk together the remaining broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch.
  3. Heat 1 tbsp oil in a large skillet over medium-high heat, cook the green beans, stirring often, until beginning to blister (3-4 minutes). Remove from pan and set aside. In the same pan add onions and sauté until translucent, add the ground beef and cook until browned, add the mushrooms, allspice, salt and pepper. Push beef mixture aside and add the red pepper to the skillet, sauté for 30 seconds, add green beans back in. Stir sauce and pour over the vegetables. Let sauce thicken for about 3 minutes, stirring often.
  4. In a separate small saucepan, heat 1 tbsp of butter with 1 tbsp oil on medium-low and add garlic, once garlic is fragrant and sizzling 1-2 minutes-be careful not to burn the garlic, add cilantro and continue frying for an additional minute. Pour mixture over skillet. Serve over rice with a wedge of lime.

Recipe Tips

Feel free to swap out the vegetables for some of your favourites, lightly fry or steam to your desired doneness.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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