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Beef and Broccoli


The blending of beef and fresh broccoli creates a hearty and appetizing topping for pasta.

Per serving: Cal. 348; sugars 3.3g; fat 13g; sodium 762mg

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  • 8 oz spaghetti (gluten free)
  • 12 oz boneless sirloin steak
  • 1 Tablespoon Vegetable oil (find substitute)
  • 1 Clove Garlic, minced
  • 1 medium onion cut into wedges
  • 1 (10 oz) can cream of broccoli soup (make own)
  • 1 tablespoon Low sodium (gluten free) Soy sauce
  • 2 cups broccoli florets


Preparation time 10mins
Cooking time 20mins


Step 1

1. cook the pasta according to the package directions: drain and keep warm

2. meanwhile, slice the steak across the grain into very thin (1/4") strips.

3. Heat the oil in a large skillet over medium heat. Saute the steak and garlic in the hot oil, stirring continually, until steak is browned through, about 7 min.

4. add the onion wedges to the skillet and cook, stirring often, until the onion softens, about 5 min.

5. add the soup, 1/4 cup water and the soy sauce to the beef mixture; mix well. Bring to a boil.

6. add the broccoli to the mixture. reduce the heat to low. cover and simmer until broccoli is tender, 8-10 min. Serve over pasta.

* Cook the spaghetti in boiling water that has been seasoned with 2 cubes of beef bouillon to add extra flavor to the dish.

* Variation Idea: you can make this meal in a slow cooker. Combine the sliced steak, oil, garlic, onion, soup, water, and soy sauce in slow cooker. heat on high for 4 hours. add the broccoli florets and continue to gook for 30 minutes. meanwhile cook the spaghetti. serve the beef and broccoli over spaghetti.


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