Beef and Broccoli

Beef and Broccoli

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

Serving size has been adjusted!

Original recipe yields 4 servings



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

  1. 112 Ratings


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.


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.

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.