Tuesday, January 27, 2009

Weeknight Beef & Broccoli

Let’s face it – sometimes it isn’t about cooking a gourmet meal, it's more about just getting dinner on the table. I got the beef for this recipe marinating before we left for gym night, so all I had to do when we got home was heat up the stir fry pan and cook everything up – less than 10 minutes. We don’t eat beef very often, but this stir fry is easy and tasty. I steer away from the precut strips in the store. They aren’t as tender, so I just look for a sirloin piece that is the right size. The trick to really tender stir fried meat is to cut the beef into really thin slices, and the trick to that is to use partially frozen beef (either freeze for 20 minutes or so when you get home if you are cooking that night, or time your defrost in the fridge to be a little less time than normal). This recipe was originally from the back of a Campbell’s can from so long ago that it isn’t even on Campbell’s Kitchen website. As long as you are fans of Tomato Soup and don’t mind the extra sweet sauce, this is a great, quick weeknight option for just getting dinner done.

Beef and Broccoli
12 oz Lean Top Sirloin, sliced into very thin strips, fat removed
2 cups broccoli florets, steamed
4 Tbs Soy Sauce
1 Clove Garlic
1 tsp grated fresh ginger
2 tsp olive oil
1 10.5 oz can Campbell's Tomato Soup
2 cups steamed rice (white or brown)

Marinade beef in soy and garlic for at least 10 minutes. Stir Fry with oil on medium high until cooked, about 5 minutes. Remove. Mix Tomato Soup into the remaining juices in the pan, cook until bubbly. Add beef & lightly steamed broccoli to the pan. Mix well. Serve over hot steamed rice. Makes 3 servings.

Nutrition Info for entire meal: Calories: 503, Fat: 13.1g (4.3 Sat, 1.2 Poly, 6.5 Mono), Carbs: 54.1g, Fiber: 3.1g

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