19 August 2009

Beef and Broccoli Stir Fry

Sorry for the less-than-appetizing picture. I had a hard time photographing this dish. The sauce makes it kind of funny-colored (red on green) and the broccoli kept rolling around.

This is from Allrecipes.

Beef and Broccoli Stir Fry

Ingredients:
1 lb. boneless beef sirloin steak or beef top round steak
1 tbsp vegetable oil
½ can condensed tomato soup
3 tbsp soy sauce
1 tbsp vinegar
1 tsp garlic powder
¼ - ½ tsp Chinese Five Spice powder
3 cups fresh or frozen broccoli florets
1 cup fresh mushrooms, sliced
4 cups hot cooked rice

Directions:
Slice beef into very thin strips.
Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic powder and spice. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.

Makes 3 servings.

Nutrition Information
Servings Per Recipe: 3
Calories: 620
Total Fat: 14g
Cholesterol: 65mg
Sodium: 1570mg
Total Carbs: 85g
Dietary Fiber: 4g
Protein: 37g


Despite what the picture shows, this is a really yummy dish! It's a super easy and quick way of making beef and broccoli stir fry. I never would have thought to use tomato soup, but it really works.

I decreased the amount of concentrated soup. The original called for a whole can, but a couple different reviewers suggested using less. So I used half and I think it was good that way. Also, the original called for red pepper flakes instead of the Chinese Five Spice. That was a change also suggested by reviewers. I had Five Spice on hand and had never used it before so I thought it was the perfect time to break it out. I used ¼ tsp. I didn't know how spicy it would be, so I was conservative with it. It was good, but I think next time I will try ½ tsp. The spices gave it really great flavor, but I didn't notice much heat. I think a little heat would be nice. So I will increase that next time. The mushrooms were my addition as well. I didn't have any when I made it last night, but I will definitely use them when I make it next.

The original said it made four servings, but Jim and I finished almost all of it. I amended the nutrition info for 3 servings. Note: The nutrition info is for the original recipe, so it includes the whole can of tomato soup, red pepper flakes instead of Five Spice, and no mushrooms. The tomato soup change will decrease the sodium by a whole bunch and probably some calories and carbs too.

1 comments:

Joyful said...

Thanks for trying so hard. The dish look appetizing just the same :-)

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