Spicy Asian Beef and Snow Pea Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Sauteed sirloin steak strips, carrots, snow peas, onion, garlic and ginger join Swanson® Beef Broth, soy sauce and crushed red pepper for a delicious soup with Asian flair. Ingredients:
vegetable cooking spray |
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips |
1 cup whole baby carrots, cut into thin strips |
4 ounces fresh snow peas, cut into thin strips |
1 medium onion, cut in half and sliced |
3 cloves garlic, minced |
1 tablespoon minced fresh ginger root |
4 cups swanson® beef broth or swanson® 50% less sodium beef broth |
1 tablespoon soy sauce |
1/4 teaspoon crushed red pepper |
2 cups hot cooked jasmine rice or chinese-style noodles |
Directions:
1. Spray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon.
2. Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
3. Stir the broth, soy sauce, red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.
4. Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.
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