Reviewed: Aug. 19, 2009

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.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Reviewed: Jul. 17, 2009

I thought this recipe seemed really easy to make, the ingredients are simple compared to some of the beef/broccoli recipes on here. I read all the other reviews and based on that, I nearly halved the amount of condensed tomato soup in my recipe. I found that a whole can would be a little much/slightly Americanized, but start with half a can and work your way up, keep tasting to see what you prefer! Aside from that, I also added chopped onions in the beginning with the meat, and used chili paste in place of crushed red pepper, because i love spicy. I used some hoisin sauce because I had some on hand, but reduced the amount of soy sauce due to my usage of the hoisin. All in all, my guy was impressed and we both ate everything on our plates... No leftovers this time! :)

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Jun. 24, 2009

I've had this recipe for years, and my family LOVES it! The sauce is tangy and delicious! It always comes out perfect, every time!

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noramyster

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Reviewed: Jun. 24, 2009

I have made this recipe for years. My family loves it.

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Tina

Cooking Level: Intermediate

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: May 31, 2009

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!!!

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Kristi

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Reviewed: May 3, 2009

I was actually surprised how good this was with the tomato soup, the sauce was a little too strong for my personal taste but it was enjoyable enough... Thanks for the recipe!

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 3, 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.

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DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Feb. 12, 2009

A very nice quick recipe. Made it exactly according to the recipe and it turned out fine.

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Laura Abro

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Reviewed: Jan. 31, 2009

I started using this one a long time ago when all I ate was soup and romen noodles. It is the best. Only bad part is now I can't enjoy the beef and broc. you get from the take out places.

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Elisha

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Reviewed: Jan. 13, 2009

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.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Jan. 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.

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Joann

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Reviewed: Dec. 16, 2008

Very easy and came out thick and good. I added onions and mushrooms, and we both had seconds. Thanks for posting!

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tanyazygmat

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Reviewed: Dec. 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.

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