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Monday 11 April 2011

Beef & Broccoli Stir Fry

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.


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