For years, I’ve had this recipe. It’s a fantastic way to use leftover beef, or you can make it from start by purchasing a cheap cut. Because of the soup, my kids adore it. If desired, pound the meat with a mallet before cooking.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound round steak, thinly sliced into 2 inch pieces
- salt to taste
- ground black pepper to taste
- 1 large onion, thinly sliced
- 2 cups fresh broccoli florets, chopped
- 1 (10.75 ounce) can condensed cream of broccoli soup
- ¼ cup water
- 3 tablespoons soy sauce
Instructions
- In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
- Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
- Reduce heat and cover. Cook to desired doneness.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 1179 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good!!
I didn’t have the broccoli soup, but I ‘finagled’ the recipe to include instead some garlic, green peppers, some sweet & hot chili sauce, and a bit of cornstarch to make a sauce. Turned out great! 😀 (and great if you’re on keto!)
I questioned it with the soup in it but I used cream of mushroom S it’s what I had and added some onion and pea pods. It was the best I ever tried!!!!
It was rather yummy for the simplicity of it. Which to be far is the reason I choose it. My family enjoyed and I will likely make it again.
I’m used to take out and the soup made it thicker . I just read the suggestion to pound the meat out to make it more tinder. I wish now that had been included in the actual recipe as my meat was chewy. I would have also liked to have seen mention of rice to be use with this. After my recipe was almost complete, I realized this needs something to go with it. I threw on my rice pot to finish it off.
I used leftover roast to make this. My family loved it! I made no changes and served it over rice. Definitely a keeper!
My husband and I really liked this meal! It was actually quite tasty. The grocery store did not have cream of broccoli soup, so I used cream of mushroom soup. I also added 1/2 tsp. of ground ginger and an 8-ounce container of white mushrooms. I did not add any salt since I used regular soy sauce; I knew the soy sauce and the canned soup would provide enough salt. Thank you for this recipe! I will cook it again.
This was an easy, delicious recipe that I was able to make very quickly. It’s a keeper.??
This was a hit at my house but I did use broccoli cheese soup because my kids are cheese lovers!
so easy and tastes like restaurant
Excellent the way it is posted!
I prepared this recipe exactly as written. Loved it. So easy to make and so flavourful. Added to my favourites.
Will definitely make it again! I had tenderloin trimmings left over from the holidays — perfect use! I had fat free cream of mushroom on-hand and it tasted great with this. Added 2 cups of campanelle pasta (on-hand) to make it go further — it was a nice addition, but would have been delicious without. Next time, I’ll make cauliflower rice for a real calorie conscious meal.
Beef was tough. I would try a different cut next time
I made the recipe as directed only used cream of mushroom soup as that’s what I had on hand. I too sautéed the onions and minced garlic in a separate skillet before adding to the steak. I too added crushed red peppers and a splash of sriracha hot sauce. In the future, I may marinate the steak for a few hours to help tenderize. Overall a great meal, hubby loved it too.
Very tasty! I made it with the leftover beef from a sirloin tip roast. As other reviewers suggested, I added garlic and some julienned carrots. Served with wild rice for a quick and satisfying meal.
I thought it was strange to add a cream soup to an “asian” dish but I tried it anyway. It was not good.
Easy and delicious! My husband had thirds it was so tasty. I only had one can of crescent rolls, so I put it over the top and browned it in the oven.
This turned out really good. It was a little salty, but still good. I just didn’t add salt to the rice, so it balanced out. I tried not to overseason the meat. I think it was the soy sauce, like another reviewer commented. Next time I may try to use low sodium soy sauce or just use less. Will definitely use this recipe again.
I combined soy sauce with teriyaki sauce and sesame oil and put that in. Gave it great flavor. Green onions on top and some Sriracha at dinner. This is the only broccoli beef recipe I need.
I used left over beef I had cooked the day before. I used cream of mushroom soup instead of broccoli and left out the soy sauce. I did add some garlic powder and a few fresh mushrooms. It was excellent. I put it over mashed potatoes. I might make it again. Hubby didn’t like the mushrooms. I should have left them out. I will next time.