Provided by Campbell's Kitchen
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.
This recipe has been added to the following public cookbooks:
Warm Winter Soups
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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