This was a nice take from the traditional beefe & broccoli. The cream of broccoli soup gives it a little cheesey taste and once again the soup keeps the meat tender. I used egg noodles for the base.
Grade: B
Ingredients:
1 lb. boneless beef sirloin steak OR beef top round steak, 3/4" thick
2 tbsp. vegetable oil
2 cups broccoli flowerets
1 medium onion, cut into wedges
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 can Campbell's® Condensed Cream of Broccoli Soup OR Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/3 cup water
1 tbsp. soy sauce
4 cups hot cooked egg noodles
1 lb. boneless beef sirloin steak OR beef top round steak, 3/4" thick
2 tbsp. vegetable oil
2 cups broccoli flowerets
1 medium onion, cut into wedges
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 can Campbell's® Condensed Cream of Broccoli Soup OR Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/3 cup water
1 tbsp. soy sauce
4 cups hot cooked egg noodles
Directions:
Slice beef into very thin strips.Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.Add remaining oil. Add broccoli, onion and garlic and stir-fry until tender-crisp.Add soup, water and soy. Heat to a boil. Return beef to skillet and heat through. Serve over egg noodles.Tip: To make slicing easier, freeze beef 1 hour.Serves 4.
Anna adding her cheese and butter
Slice beef into very thin strips.Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.Add remaining oil. Add broccoli, onion and garlic and stir-fry until tender-crisp.Add soup, water and soy. Heat to a boil. Return beef to skillet and heat through. Serve over egg noodles.Tip: To make slicing easier, freeze beef 1 hour.Serves 4.
Anna adding her cheese and butter
Lucy
Emily
Sarah
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