Sunday, July 24, 2011

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) Condensed Tomato Soup, 1/3 cup soy sauce, 1/3 cup vinegar, 1 1/2 teaspoons garlic powder, 1/4 teaspoon ground black pepper, 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips, 6 cups broccoli florets, hot cooked rice

Directions: 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. This recipe may also be cooked on HIGH for 4 to 5 hours.

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