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Broccoli beef
Nb persons: 0
Yield:
Preparation time: 25 min.
Total time:
Source:
| Beef | |
| Broccoli | |
| from Campbell's Kitchen Cook Time: 20 min. | |
| 1 tablespoon | vegetable oil |
| 1 pound | boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips |
| 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup | |
| 3 tablespoons | soy sauce |
| 1 tablespoon | vinegar |
| 1 teaspoon | garlic powder |
| 1/4 teaspoon | crushed red pepper |
| 3 cups | fresh or frozen broccoli florets cut into 1-inch pieces |
| 1 cup | regular long-grain white rice, prepared according to package directions (about 3 cups) |
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
2. Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour.
Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.
Makes: 4 servings (about 2 cups each).
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