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 Soup0.333 cup soy sauce0.333 cup apple cider vinegar1.5 teaspoons garlic powder0.25 teaspoon ground black pepper3 pounds boneless beef round steak, cut into strips6 cups broccoli florets6 cups hot cooked white rice
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