Beef & Broccoli

This sizzling stir-fry is quicker and tastier than take-out. Give it a
try...you'll be glad you did!

Beef & Broccoli
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

1 tbsp. vegetable oil
1 lb. 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(R) Condensed Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the beef
and stir-fry until well browned.
Stir the soup, soy sauce, vinegar, garlic powder and pepper 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.
 Tip : 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. Serves 4.

Kitchen Clip:
You can control the spiciness of this dish by adjusting the amount of
crushed red pepper to your liking. If you don't care for spicy food,
omit the red pepper. If you enjoy spicier foods, you can double the
amount of crushed red pepper.
Received on Tue Aug 11 15:45:36 2009