Beef & Broccoli

Stir-fries are great go-to dishes for nights when time is tight but you
still want a fresh, full-of-flavor dinner. This recipe is just the
ticket for a terrific meal in a short amount of time.

Beef & Broccoli
from Campbell's Kitchen

Prep Time: 25 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 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).

Kitchen Clip
                              Broccoli stalks are just as tasty as florets. To use them,
simply cut the stalks into small pieces - because the stalks are denser
than the florets, they'll need a few extra minutes to cook so plan
accordingly.
Received on Wed Apr 13 17:56:40 2011