No need for takeout when you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.
cost per recipe: $10.64
The price is determined by the national average.
pound boneless beef sirloin steak, 3/4-inch thick, thinly sliced
tablespoon vegetable oil
medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)
ounces fresh snow peas, cut into thin strips
medium onion, cut in half and sliced (about 1/2 cup)
cloves garlic, minced
tablespoon minced fresh ginger root
cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
tablespoon soy sauce
teaspoon crushed red pepper
cups hot cooked jasmine rice or Chinese-style noodles
Season the beef as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet.
Add the carrots, peas, onion, garlic and ginger root to the skillet. Cook until the vegetables are tender-crisp, stirring occasionally.
Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook for 5 minutes. Season to taste.
Spoon 1/3 cup rice into each of 6 serving bowls. Divide the soup mixture among the bowls.