Beef and Broccoli

Prep Time: 25 min.
Cook Time: 20 min.

1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli florets cut into 1-inch pieces
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

2. Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.

Ingredient Note: To make slicing easier, freeze the beef for 1 hour.

Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.

Makes: 4 servings (about 2 cups each).

Broccoli stalks are just as tasty as florets. To use them, simply cut the stalks into small pieces - because the stalks are denser than the florets, they'll need a few extra minutes to cook so plan accordingly.