Slow Cooker Asian Tomato Beef
Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
Ingredients
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup
0.333 cup soy sauce
0.333 cup apple cider vinegar
1.5 teaspoons garlic powder
0.25 teaspoon ground black pepper
3 pounds boneless beef round steak, cut into strips
6 cups broccoli florets
6 cups hot cooked white rice
0.333 cup soy sauce
0.333 cup apple cider vinegar
1.5 teaspoons garlic powder
0.25 teaspoon ground black pepper
3 pounds boneless beef round steak, cut into strips
6 cups broccoli florets
6 cups hot cooked white rice
Instructions
Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
Slow Cooker Asian Tomato Beef
Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.
Directions
Print
Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
Ingredients
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup
0.333 cup soy sauce
0.333 cup apple cider vinegar
1.5 teaspoons garlic powder
0.25 teaspoon ground black pepper
3 pounds boneless beef round steak, cut into strips
6 cups broccoli florets
6 cups hot cooked white rice
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