Beef & Broccoli Stir Fry

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.