Prep 10 mins
Cook 20 mins
This is my adopted recipe Feb 2005. Just finished eating this and it's good. I froze the meat and then let it thaw for about 1/2 hour before using my electric meat/bread slicer and slicing very thin. This fed 3 of us with a tiny bit left over. I think it would be good with mushrooms fried up at the same time as the garlic. The original poster used Jasmin rice.
- 1 lb thick boneless sirloin steak
- 1 tablespoon canola oil
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄2 cup water
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon fresh garlic, crushed
- 1⁄4 teaspoon red pepper flakes (optional)
- 3 cups fresh broccoli florets
- 4 cups steamed white rice
- Slice beef into thin strips.
- Put oil in a skillet over medium heat.
- Place garlic in hot oil and cook until golden brown.
- Add beef and brown until juice is reduced.
- Mix soup and 1/2 cup water, soy sauce, vinegar, and pepper flakes in a small bowl.
- Add to beef mixture and heat to a boil; Immediately add broccoli.
- Reduce heat to medium and cook until crisp and tender, about 10 minutes, less time if you want it crisper.
- Stir often to avoid sticking on the bottom of skillet; I used a Teflon pan and had no problem with sticking.
- Serve over steamed white rice.
This dish has nice flavor and we did enjoy eating it. It was very easy to put together which is always nice. It does have a bit of kick to it because of the pepper flakes, which makes it taste less like an Asian dish. Thank you for a yummy and quick supper idea.