Slow Cooker Asian Tomato Beef
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 can 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 pound boneless beef round steaks, cut into strips
- 6 cup broccoli florets
- 6 cup hot cooked white rice
Instructions
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Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
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Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
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Stir in the broccoli.
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Increase the heat to HIGH.
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Cover and cook for 15 minutes or until the broccoli is tender-crisp.
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Serve the beef mixture with the rice.