No need for takeout when you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.