Beef and Broccoli

Beef and Broccoli

84
Campbell's Kitchen 0

"Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish is sure to please your dinnertime crowd."

Ingredients 25 m {{adjustedServings}} servings 465 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  • Cook

  • Ready In

  1. Slice beef into very thin strips.
  2. Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
  3. Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.
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Footnotes

  • Tip: To make slicing easier, freeze beef 1 hour.
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Reviews 84

  1. 112 Ratings

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Joann
1/1/2009

Yummy -- with some modifications. I didn't enjoy the tomato flavor of the soup - it overpowered the dish, and wasn't quite the flavor I was looking for. So, I added a beef bouilion cube, and some "Chinese 5 Spice" (A combo of cinnamon, ginger, nutmeg,anise and cloves) and a bit more ginger. I didn't measure -- but sprinkled it generously to taste. It improved this recipe dramatically.

DelightfulDines
3/4/2009

Simply amazing! I added a few things to make it even better though. First I added about 2 teas. beef boulion. Then I finely sliced 1 medium onion, chopped 2 green onions, finely chopped about 2 teas. fresh ginger and also added black pepper. I also doubled the sauce part of the dish because it seemed like it wouldn't be enough.

Shannon J.
12/14/2008

Wow! Who would have thought tomato soup would make an EXCELLENT beef broccoli? Rather than plain tomato, I used Campbell's Tomato Bisque. The recipe did not specify the type vinegar, so I used red wine vinegar, and doubled the amount. I added mushrooms and minced onions. To thicken the sauce, I added 1 T cornstarch mixed with 2 T cold water, and brought it to a boil. 1/4 t crushed red peppers was a bit mild. You could easily use 1 t for a zestier taste. I served it over fried rice. Very good recipe, thanks.