***This recipe was found in Taste of Home magazine, submitted by Jackie Hannahs of Fountain, Mich.***
Prep/Total Time: 30 minutes
Yield: 4 servings
1 lb. boneless beef sirloin steak, cut into thin strips
1 T. canola oil
3 C. fresh broccoli florets
1 can (10-3/4 oz) condensed tomato soup, undiluted
3 T. soy sauce
1 T. cider vinegar
1 tsp. garlic powder
Hot cooked rice, optional
In a large skillet, saute beef in oil until no longer pink; drain. Remove and keep warm. In the same skillet, combine the broccoli, soup, soy sauce, vinegar and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until broccoli is crisp-tender. Stir in beef; heat through. Serve with rice, if desired.
Of course, I forgot to take a picture of this dish, but you can picture it: a beef and broccoli stir-fry! This one was different than the rest because it had that tomato flavor. I really liked it and so did the family, but as my husband stated: it's good but it doesn't really stand out. True true, which is fine for a week-night meal in our house. I'd love to make it again since it was quick and easy, with very few ingredients.
Family Chef's Grade: B+
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