Subject: Campbell's Beef & Broccoli
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 03:56:14 EST
Food for Thought:
No pessimist ever discovered the secrets of the stars, or sailed to an
uncharted land, or opened a new heaven to
the human spirit. (Helen Keller)
Recipe of the Day:
Campbell's Tomato Soup stirs up new flavor for a favorite pairing--beef
and broccoli--in this easy meal made in
minutes.
Campbell's Beef & Broccoli
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1372
Prep/Cook Time: 25 minutes
1 lb. boneless beef sirloin or top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper (optional)
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice
SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and stir-fry until browned and juices
evaporate.
ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add broccoli
and cook until tender-crisp. Serve over
rice. Serves 4.
TIP: To make slicing easier, freeze beef 1 hr.
Shopping List:
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 lb. boneless beef sirloin or top round steak, 3/4" thick
Rice
Vegetable oil
Soy sauce
Vinegar
Fresh or frozen broccoli flowerets
Garlic powder
Crushed red pepper (optional)
Kitchen Clip:
Choose fresh broccoli with close, tight, compact clusters of dark green
flowerets. Avoid heads with yellowing
flowerets or dark and woody stems. Refrigerate unwashed fresh broccoli
in a plastic bag for up to 5 days.
This archive was generated by hypermail 2b28 : Fri Dec 01 2000 - 00:00:01 EST