 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. Slice beef into thin strips.
2. Put oil in a skillet over medium heat.
3. Place garlic in hot oil and cook until golden brown.
4. Add beef and brown until juice is reduced.
5. Mix soup and 1/2 cup water, soy sauce, vinegar, and pepper flakes in a small bowl.
6. Add to beef mixture and heat to a boil; Immediately add broccoli.
7. Reduce heat to medium and cook until crisp and tender, about 10 minutes, less time if you want it crisper.
8. Stir often to avoid sticking on the bottom of skillet; I used a Teflon pan and had no problem with sticking.
9. Serve over steamed white rice.
|
|