Beef and Broccoli Recipe -
Beef and Broccoli Recipe
  • READY IN 25 mins

Beef and Broccoli

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    25 mins

    25 mins


  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.

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 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.

Most Helpful Critical Review
Jul 06, 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.

Mar 04, 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.

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.

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.

Jun 01, 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!!!

Feb 13, 2009

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

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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  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 62.8 g
  • 20%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1178 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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