Beef & Broccoli Pinwheels

An elegant meal that is both delicious and easy to prepare. Great Asian insipration. Tip: This recipe is also great using Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth. From Swanson®.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 package  pepperidge farm frozen puff pastry sheet (1 sheet)
• 1  lb boneless beef sirloin or 1  lb top round steak, 3/4-inch thick
• 2  tablespoons cornstarch
• 1 3⁄4 cups  swanson beef broth
• 1  tablespoon soy sauce
• 1⁄2 teaspoon crushed red pepper flakes
• 2  tablespoons  vegetable oil
• 4  cups broccoli florets
• 2  green onions, sliced

Directions

1. THAW pastry sheet at room temperature 40 minute Preheat oven to 400°F.
2. 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 minute or until golden.
3. SLICE beef into very thin strips. Mix cornstarch, broth, soy and red pepper.
4. HEAT half the oil in skillet. Add beef and stir-fry until browned. Remove beef.
5. ADD remaining oil. Add broccoli and onions and stir-fry until tender-crisp.
6. ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve over pastry pinwheels.
7. To make slicing easier, freeze beef 1 hours.