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.

Spicy Asian Beef and Snow Pea Soup
SERVINGS
6
PREP TIME
5 mins
TOTAL TIME
25 mins
by 5  people
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Ingredients
  •  Vegetable cooking spray
  • 1   boneless beef sirloin steak, 3/4-inch thick, cut into thin strips (about 1 pound)
  • 1   cup whole baby carrots, cut in 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 (Regular, Lower Sodium or Certified Organic)
  • 1   tablespoon soy sauce
  • 1/4  teaspoon crushed red pepper
  • 2   cups hot cooked jasmine rice or Chinese-style noodles
Related Video
How to Make Split Pea Soup

There is nothing better on a chilly day than a bowl of homemade soup. This split pea soup is delicious and freezes well so you are fine to add it to your make ahead recipes.

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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