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Slow Cooker Asian Tomato Beef

By: Campbell's Kitchen
Updated June 14, 2018
Slow Cooker Asian Tomato Beef
This image courtesy of campbellskitchen.com

Asian-inspired main dishes are popular amongst the cooking community. This Slow Cooker Asian Tomato Beef is an Asian beef recipe for dinner that will make your life easier and much more flavorful. Tomato soup, soy sauce, and apple cider vinegar create the foundation of the savory and salty marinade for your boneless beef steaks. Add broccoli or a vegetable side of your choice to the dish, alongside a hefty helping of white rice, and watch your family flock to the table. For a unique and ethnic-inspired change of pace, try this recipe out for a tasty, weeknight meal.

Serves8

Preparation Time10 min

Slow Cooker Time LOW8 hr

Cooking Vessel Size3.5-quart slow cooker

Ingredients

  • 2 cans Campbell's Condensed Tomato Soup
  • 1/3 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoon garlic powder
  • 2/5 teaspoon ground black pepper
  • 3 pounds boneless beef round steaks, cut into strips
  • 6 cups broccoli florets
  • 6 cups hot cooked white rice

Instructions

  1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.

  2. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.

  3. Stir in the broccoli.

  4. Increase the heat to HIGH.

  5. Cover and cook for 15 minutes or until the broccoli is tender-crisp.

  6. Serve the beef mixture with the rice.

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Q What would be the cooking time for exactly half of the above ingredients please?

Did you use fresh or frozen broccoli in this recipe? I think this dish sounds so perfect to use on rice. It will make a complete meal that will fill up everyone in the house with ease. I think my favorite part is the tomato soup that will give it that rich flavor.

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