Spicy Beef & Broccoli Pinwheels

Prep/Cook Time : 25 min.

Thaw Time : 40 min.

Bake Time : 15 min.


Ingredients:

1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)

1 lb. boneless beef sirloin OR top round steak, 3/4" thick

2 tbsp. cornstarch

1 3/4 Swanson(R) Beef Broth

1 tbsp. soy sauce

1/2 tsp. crushed red pepper

2 tbsp. vegetable oil

4 cups broccoli flowerets

2 green onions, sliced


Directions:

THAW pastry sheet at room temperature 40 min. Preheat oven to 400
degrees F.

UNFOLD pastry on lightly floured surface. Cut into 4 squares. Cut 3"
slits from corners to centers of squares. Fold every other point to
center to form a pinwheel. Press firmly to seal. Place on baking
sheet. Bake 15 min. or until golden.

SLICE beef into very thin strips. Mix cornstarch, broth, soy and red
pepper.

HEAT half the oil in skillet. Add beef and stir-fry until browned.
Remove beef.

ADD remaining oil. Add broccoli and onions and stir-fry until
tender-crisp.

ADD cornstarch mixture. Cook and stir until mixture boils and
thickens. Return beef to skillet and heat through. Serve over pastry
pinwheels. Serves 4.


To make slicing easier, freeze beef 1 hr.

Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef
broth.