Spicy Tangy Beef Soup

By LaurieGerber

Thin sliced beef, mushrooms and carrots with noodles in a clear tangy broth

Ingredients

• 3/4 pound beef round (partially frozen for easy thin slicing)
• 1 can (13-15 oz) broth
• 1 1/2 cups sliced mushrooms
• 1 cup julienne carrots
• 3 Tbsp soy sauce
• 2 Tbsp red wine vinegar
• 1/2 tsp crushed red pepper
• 1 oz uncooked noodles (angel hair or any rice noodles)
• 2 Tbsp corn start dissolved in 1/4 cup of water (thickens soup slightly)
• 1/4 cup sliced green onions

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Slice beef steaks into very thin (no more than 1/4") bite-sized strips
In a 3 quart saucepan, combine broth, 1 1/2 cups water, muchrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper.
Bring to a boil, reduce heat and simmer 5 minutes.
Stir in corn starch, return to a boil and still till thickened.
Stir beef into boiling soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining 1Tbsp sow sauce.
Serve with garnish of green onions.