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Spicy Asian Beef & Snow Pea Soup

Provided by Campbell's Kitchen

  • Saved by 25 people
  • Shared 4 Times

This recipe is part of these featured cookbooks:
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready in: 25 mins
  • Serves:

Ingredients

  • vegetable cooking spray
  • 1 lb. boneless beef sirloin steak , 3/4-inch thick, cut into thin strips
  • 1 cup whole baby carrots , cut in thin strips
  • 4 oz. fresh snow peas , cut into thin strips
  • 1 medium onion , cut in half and sliced
  • 3 cloves garlic , minced
  • 1 tbsp. minced fresh ginger root
  • 4 cups Swanson® Beef Broth or 0 Swanson® 50% Less Sodium Beef Broth
  • 1 tbsp. soy sauce
  • 1/4 tsp. crushed red pepper
  • 2 cups hot cooked jasmine rice or 0 Chinese-style noodles
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Cooking Instructions

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 amon the bowls.

Campbell's Kitchen 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.

TIP: **This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of regular beef broth.

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Recipe Location

This recipe has been added to the following public cookbooks:
Warm Winter Soups

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