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Budget Beef and Broccoli Stir Fry

Updated June 14, 2018
This image courtesy of campbellskitchen.com

Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish from Campbell's Kitchen is sure to please your dinnertime crowd. It's one of the easiest and frugal stir fry recipes you'll find.


Cost per recipe: $7.61.



Recipe Tips:




  •     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.

Serves4 (about 2 cups each)

Preparation Time25 min

Cooking Time20 min

Ingredients

  • 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)

Instructions

  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.

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Wow. This is another family favorite. The kids just love beef with broccoli and this recipe is just the right one for them. I have an old recipe that I usually follow but I want to try this for a change.

This is a great recipe. I did omit the tomato soup. I didn't really feel like it was needed. I cooked this in my pressure cooker, and it was amazing! My whole family enjoyed it. I did add 1 cup water, for the pressure cooker, and some cornstarch to thicken when it was finished. Really good recipe. Thank you for posting this.

I was not impressed. The meat became tender enough but for some reason the soup didn't match. I am thinking there has to be something else just as easy with less sodium and that matches what taste we are trying to get. I am at a loss since this is new to me. If anyone has any ideas please pass them along.

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