Subject: Campbell's Beef & Broccoli
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 05 2002 - 16:34:00 EST
Food for Thought:
Nine-tenths of wisdom is appreciation. Go find somebody's hand and
squeeze it while there's time.
(Dale Dauten)
Recipe of the Day:
Campbell's Tomato Soup stirs up Asian flavor excitement in a quick and
delicious skillet meal. Try
it tonight!
Campbell's Beef & Broccoli
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1372
Prep/Cook Time: 25 min.
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.
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
Fresh or frozen broccoli flowerets
Vegetable oil
Soy sauce
Vinegar
Garlic powder
Crushed red pepper (optional)
Kitchen Clip:
Crushed red pepper, which provides an extra zing to this recipe,
traditionally comes from the long
red Mexican chili pepper. Cuisines that traditionally and frequently
use this lively spice include
Mexico, South America, Spain, India and Thailand.
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