Asian Tomato Beef

Asian Tomato Beef

13
Campbell's Kitchen 0

"Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entree."

Ingredients 7 h 25 m {{adjustedServings}} servings 439 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1107 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours* or until the beef is fork-tender.
  3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
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Footnotes

  • *Or on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.
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Reviews 13

  1. 14 Ratings

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angelmommy
1/5/2010

i will make this again. I used a red wine vinager and fresh garlic instead. Tasted so good and meat melted in my mouth it fell apart in the sauce. I didn't have a problem with the sauce being thin,and my daughter and boyfriend ate it up and asked for it again

SueLuv2Cook
1/2/2010

I made this as I was looking for some slow cooker recipes. At the end of cooking the sauce was very runny. The meat was very tender. The taste was not that great. I will not make this receipe again.

Nikita
2/8/2010

Cook time is too long. Flavor is a little too tomatoey.