Beef & Broccoli

Budget-friendly, quick and great-tasting - can you ask for anything more
in a recipe? This stir-fry is one you'll go to often.

Beef & Broccoli
from Campbell's Kitchen

Prep Time: 10 min.
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
4 cups hot cooked rice

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 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.

Makes: 4 servings (about 1 1/4 cups each).

Kitchen Clip

                              For a vegetable boost and a pop of color, stir-fry sliced
yellow, red or orange bell pepper with the steak strips.
Received on Thu May 13 16:32:14 2010