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Vegetable cooking spray
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1 boneless beef sirloin steak, 3/4-inch thick, cut into thin strips (about 1 pound)
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1 cup whole baby carrots, cut in thin strips
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4 ounces fresh snow peas, cut into thin strips
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1 medium onion, cut in half and sliced
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3 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
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1 tablespoon soy sauce
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1/4 teaspoon crushed red pepper
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2 cups hot cooked jasmine rice or Chinese-style noodles
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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.
Notes:
Nutritional Values per Serving using Swanson® Lower Sodium Beef Broth: Calories 314, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 514mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 20g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DV
Nutritional Values per Serving using Swanson® Certified Organic Beef Broth: Calories 313, Total Fat 4g, Saturated Fat 1g, Cholesterol 40mg, Sodium 573mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 19g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DV
Tips:
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.
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