“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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 to the skillet. Stir-fry until the vegetables are tender-crisp.
- 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.
- Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.
Nutrition
Amount Per Serving (6 total)
- Calories
- 301 cal
- 15%
- Fat
- 11.9 g
- 18%
- Carbs
- 21.4 g
- 7%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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...." See more"
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