Beef and Broccoli

INGREDIENTS:

• ¾ Pound Boneless Beef Sirloin Steak, cut about ¾ inch thick 

• 1 Tablespoon Vegetable Oil 

• 1 Clove Garlic, minced 

• 2 Cups Birdseye Mixed Vegetables 

• Broccoli Florets 

• 1 Whole Onion, medium cut into wedges 

• 1 Can (10 ¾ Ounces) Campbell’s Condensed Cream of Broccoli Soup

• ¼ Cup Water 

• 1 Tablespoon Kikkoman Soy Sauce 

• 3 Cups (Uncooked) Egg Noodles 

• Cherry Tomatoes (Optional) 

• Tarragon (Optional) 

DIRECTIONS:

1. Boil water and cook noodles according to package instructions. 

2. Slice beef across grain into thin strips. 

3. In a wok (or a 10-inch skillet) over medium high heat, in hot oil, cook beef and garlic until beef is browned. 

4. Add broccoli and onion. Cook at least five minutes until vegetables are warmed. Stir often. 

5. Stir in soup, water and soy sauce. Heat to boiling. 

6. Reduce heat to low. 

7. Cover and cook until vegetables are tender. 

8. Serve over cooked noodles. 

9. Garnish with tomato and tarragon if desired.

YIELD:

• Three (3) Servings

NOTES:

1. The yield here is small. Doubling the recipe may be warranted. 

2. You may use precut stir fry beef or what is sometimes known as “salad steak”. 

3. You may replace the beef with pork loin for a different flavor. Make certain that the pork is cooked through and not pink.

SOURCE:

• Favorite All-Time Recipes: Campbell’s Deliciously Easy Recipes, ©1992