
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.
TIP: *For easier slicing, freeze beef 1 hr.
**This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of regular beef broth.
This recipe has been added to the following public cookbooks:
Warm Winter Soups
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