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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Short on time? This tastey soup can be on the table in about 30 minutes. Hint: Put the beef in the freezer for 15-20 minutes prior to use to make slicing thin strips easier. Ingredients:
3/4 lb beef round tip steak, 1/8 to 1/4-inch thick |
1 (13 3/4-14 1/2 ounce) can vegetable broth |
1 1/2 cups sliced mushrooms |
1 cup carrot, julienned |
3 tablespoons light soy sauce, divided |
2 tablespoons red wine vinegar |
1/2 teaspoon crushed red pepper flakes |
1 ounce uncooked angel hair pasta, broken up (approximately 1/4 cup) |
2 tablespoons cornstarch |
1/4 cup water |
1/4 cup green onion, sliced |
Directions:
1. Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through.
2. In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes.
3. Add pasta; continue simmering 5 additional minutes.
4. Stir cornstarch into 1/4 cup water, and add mixture to soup.
5. Bring to a boil; cook and stir 1 minute.
6. Stir beef into soup.
7. Immediately remove from heat. Cover and let stand 5 minutes.
8. Stir in remaining 1 tablespoon lite soy sauce and green onions.
9. Serve immediately.
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