Spicy Asian Beef and Snow Pea Soup

By 1For_Him

Love this!

Ingredients

• 1 T Vegetable oil (or 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 cup hot cooked jasmine rice or Chinese-style noodles

Preparation

Step 1

Prep: 5 minutes
Cook: 20 minutes

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.

Add the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender-crisp.

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.

Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.