No need for takeout when you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.
Ingredients
- 1 pound boneless beef sirloin steak, 3/4-inch thick, thinly sliced
- 1 tablespoon vegetable oil
- 2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)
- 4 ounces fresh snow peas, cut into thin strips
- 1 medium onion, cut in half and sliced (about 1/2 cup)
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 carton (32 ounces) Swanson® Beef Broth or 100% Natural, Lower Sodium Beef Broth
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked jasmine rice or Chinese-style noodles
Instructions
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Tips
- Ingredient Note: Jasmine rice traditionally comes from Thailand- it's aromatic and has a unique nutlike flavor.
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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.
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Step 2
Add the carrots, peas, onion, garlic and ginger root to the skillet. Cook until the vegetables are tender-crisp, stirring occasionally.
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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.
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Step 4
Spoon 1/3 cup rice into each of 6 serving bowls. Divide the soup mixture among the bowls.
