Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
boneless beef sirloin steak or beef top round steak
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
crushed red pepper
fresh or frozen broccoli flowerets
hot cooked rice
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.
really tomatoey. was good but the sauce was a bit much for me.. might make again in the future because it was super easy to make, but ill cut the tomato soup in half.
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.
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.
This is a good, easy way to make beef and broccoli stir-fry. I never would have thought to use tomato soup. I did change a couple of things, thanks to previous reviewers. I only used half a can of tomato soup and I used Chinese 5 spice instead of the red pepper flakes. I only used 1/4 tsp. of the 5 spice because I had never used it before and didn't know how spicy it would be. But I think next time I will use 1/2 tsp. I strongly recommend the 5 spice. It added really great flavor. My husband raved about it. I wanted to add fresh mushrooms, but didn't have any on hand. Will do this next time. Note: It didn't make 4 servings for us. The two of us ate almost all of it; there was just a bit leftover. Not even a whole serving. So go ahead and make the whole batch if cooking for two. I would double it for four.
I didn't have tomato soup on hand, so I swapped a can of tomato paste mixed with some water and a bit of sugar tossed in. This recipe is amazing!!!
A very nice quick recipe. Made it exactly according to the recipe and it turned out fine.
Very easy and came out thick and good. I added onions and mushrooms, and we both had seconds. Thanks for posting!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Update the classic holiday dish with bacon, red peppers, or almonds.
Burgers never need to be basic again! Try this great recipe with dipping sauce.