No need for takeout when you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.
Step 1
Season the beef as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet.
Step 2
Add the carrots, peas, onion, garlic and ginger root to the skillet. Cook until the vegetables are tender-crisp, stirring occasionally.
Step 3
Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook for 5 minutes. Season to taste.
Step 4
Spoon 1/3 cup rice into each of 6 serving bowls. Divide the soup mixture among the bowls.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
