Spicy Asian Beef & Snow Pea Soup
Provided by: Campbell's Kitchen
total prep 314 calories/serving
No need for takeout...in 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.