Spicy Asian Beef and Snow Pea Soup

No need for takeout...in just 25 minutes you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sauteed sirloin steak strips.



by 5  people


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Servings: 6
Prep Time: 5 mins
Total Time: 25 mins
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Ingredients
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    Vegetable cooking spray
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    1   
    boneless beef sirloin steak, 3/4-inch thick, cut into thin strips (about 1 pound)
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    1   cup 
    whole baby carrots, cut in thin strips
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    4   ounces 
    fresh snow peas, cut into thin strips
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    1   
    medium onion, cut in half and sliced
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    3   
    cloves garlic, minced
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    1   tablespoon 
    minced fresh ginger root
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    4   cups 
    Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
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    1   tablespoon 
    soy sauce
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    1/4  teaspoon 
    crushed red pepper
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    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 root to the skillet. Stir-fry until the vegetables are tender-crisp.
3.
Stir the broth, soy sauce and 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.
Tip:

1.
For a change of pace from regular rice, give jasmine rice a try. This type of rice from Thailand is aromatic and has a unique nutlike flavor.
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