Bright green broccoli and tender steak come together easily in a tangy heirloom tomato sauce. Surprise your family with better-than-takeout flavor and surprise yourself with how easy it is! The simple process works equally well with shrimp, chicken and tofu.

• Step 1

  Combine Heirloom Tomato Soup, honey and sriracha (or chili crisp) in a small pot. Bring to a simmer over medium high heat, and reduce the sauce untilit has slightly thickened about 5-8 minutes. 

• Step 2

  Cut steak into thirds with grain, then slice each third thin against grain. Whisk 3 Tbsp of soup mixture with 1 Tbsp cornstarch in a medium bowl. Add steak, stir to coat, and let sit at room temperature for 15 to 30 minutes.

• Step 3

  Heat the oil over medium high heat in a 12" nonstick skillet until it begins to smoke lightly. Add beef to the skillet in a single layer and leave it 1-2 minutes until  browned. Stir and turn to brown the other side. 

• Step 4

  Add the soup mixture and broccoli to the skillet, cover, and steam until broccoli is crisp-tender, about 3 minutes.

• Step 5

   Serve over rice, cauliflower rice or noodles. Garnish with sesame seeds and scallions.