Beef & Broccoli

• 1 tablespoon vegetable oil
• 1 lb boneless beef top sirloin steaks or 1 lb beef top round steak, 3/4 inch thick, cut into thin strips
• 1 (10 3/4 ounce) can condensed tomato soup
• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon garlic powder
• 14 teaspoon crushed red pepper flakes
• 3 cups fresh broccoli florets or 3 cups frozen broccoli florets
• 1 cup long-grain white rice, prepared according to package directions (about 3 cups)

1. Heat the oil in a 10-inch skillet over medium-high heat.
2. Add the beef and stir-fry until well browned.
3. Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil.
4. Stir in the broccoli and cook until it's tender-crisp.
5. Serve the beef mixture over the rice.
6. RECIPE TIPS:.
7. Ingredient Note: To make slicing easier, freeze the beef for 1 hour.
8. Serving Suggestions: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon.
9. For dessert serve chocolate ice cream.

vegetable oil, boneless beef, tomato soup, soy sauce, vinegar, garlic, red pepper, fresh broccoli, longgrain white rice

Taken from www.food.com/recipe/beef-broccoli-497205 (may not work)