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Source: Swanson's Simply Delicious Cookbook

Spicy Asian Beef & Snow Pea Soup
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Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 tbsp. Vegetable Oil
1 lb. boneless sirloin steak, cut into strips
1 cup baby carrots, cut in thin strips
4 oz. peas, cut into thin strips
1 medium onion, cut into half-slices
3 cloves garlic, minced
1 tbsp. minced fresh ginger root
1 box (32 oz.) beef broth
1 tbsp. soy sauce
1/4 tsp. crushed red pepper
2 cups Chinese-style noodles or 2 cups hot cooked jasmine rice




HEAT oil in large nonstick skillet. Add beef and stir-fry until browned. Remove beef.

ADD carrots, peas, onion, garlic and ginger root and stir-fry until vegetables are tender-crisp.

ADD broth, soy, pepper and browned beef. Heat through. Serve over rice in soup bowls.



For easier slicing, freeze beef 1 hr.


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