Spicy Asian Beef & Snow Pea Soup

M-m-m! These aromas are sure to bring them to the table tonight in a flash!

Spicy Asian Beef & Snow Pea Soup
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 tbsp. vegetable oil
1 lb. boneless sirloin steak, cut into strips*
1 cup baby whole carrots cut in thin strips
4 oz. fresh snow peas, cut into thin strips
1 medium onion, cut into half-slices
3 cloves garlic, minced
1 tbsp. minced fresh ginger root
4 cups Swanson(R) Beef Broth **
1 tbsp. soy sauce
1/4 tsp. crushed red pepper
2 cups hot cooked jasmine rice OR Chinese-style noodles

Directions:
 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, red pepper and browned beef. Heat through. Serve over
rice in soup bowls. Serves 6.
*For easier slicing, freeze beef 1 hr.
**This recipe is also great using Swanson(R) Lower Sodium or Certified
Organic Beef Broth in place of regular beef broth.

Kitchen Clip:
Serve a salad of mandarin oranges, sliced cucumber and green onion
tossed with a vinaigrette. Offer brownie sundaes for dessert.
Received on Wed Oct 12 05:49:43 2005