Spicy Asian Beef and Snow Pea Soup

Spicy Asian Beef and Snow Pea Soup

8 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“Sauteed sirloin steak strips, carrots, snow peas, onion, garlic and ginger join Swanson® Beef Broth, soy sauce and crushed red pepper for a delicious soup with Asian flair.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
  3. Stir the broth, soy sauce, 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.
  4. Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.

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Reviews (8)

Rate This Recipe
Soup Loving Nicole
6

Soup Loving Nicole

This was a great soup. I did add some sesame oil to the beef while frying and then added some mushrooms in the end but all in all it was colorful, light, and tasty and one I will make often.

Tina B in KC
5

Tina B in KC

Very good and easy.

mcgrailtammy@gmail.com
5

mcgrailtammy@gmail.com

Great! We added a tablespoon of Hoisin sauce at the end, and it really kicked it up a notch. Fast and easy recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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