Ginger beef


3/4 lb beef flank steak
1 can (11 oz.) Campbell’s condensed zesty tomato soup
1/3 cup water
2 tbsp peanut or vegetable oil
1 tsp soy sauce
2 tsp grated fresh ginger or 1 /2 tsp ground ginger
1 clove garlic, minced
1 medium green pepper, cut into 1″ square
1 cup broccoli flowerets
hot cooked rice

How to prepare

Freeze steak 1 hour to make slicing easier. Cut steak across the grain into very thin slices. In 12- by 8″ microwave-safe baking dish, stir together soup, water, oil, soy sauce, ginger and garlic. Add beef slices; toss to coat well. Cover; refrigerate at least 1 hr. Cover with vented plastic wrap; microwave on high 6 min. Or until beef is no longer pink, stirring twice during cooking. Add green pepper and broccoli. Cover; microwave on high 5 min. Or until vegetables are tender, stirring twice during cooking. Serve over rice. Serves 4

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