Asian Tomato Beef

For all the vegetarians out there, please ignore this post. I promise to share another great vegan/vegetarian choice!

This was another successful crock pot preparation. I made this meal for my parents, and accompanied the meal with grilled tofu and vegetables, brown rice and crispy egg rolls.

This was so easy to put together. It was a ten minute or less preparation and within 5 hours (on high setting), the meal was complete. The meat was purchased at Whole Foods which means grass fed, antibiotic and hormone free cows. The carnivores in the family said the meat was very tender and flavorful.

Serving Size: 4

Ingredients:

• • 1 (10.75 ounce) can Tomato Soup
  • 2 tablespoons and 2 teaspoons soy sauce
  • 2 tablespoons and 2 teaspoons vinegar
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1.5 pound boneless beef round steak, cut into strips
  • 3 cups broccoli flowerets
  
  
  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 High for 4 to 5 hours) or until the beef is fork-tender.
  3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve with the rice.
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