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Spicy Asian Beef & Snow Pea Soup

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Spicy Asian Beef & Snow Pea Soup

Spicy Asian Beef & Snow Pea Soup
Provided by:
total prep 314 calories/serving
No need for just 25 minutes you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.


  • 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 ounce fresh snow peas , cut into thin strips
  • 1 medium onion , cut in half and sliced
  • 3 clove garlic , minced
  • 1 tablespoon minced fresh ginger root
  • 4 cup 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


  • 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.
  • Tip: 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.