Recipe by Campbell's Kitchen
"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."
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Vegetable cooking spray
boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
whole baby carrots, cut into thin strips
fresh snow peas, cut into thin strips
onion, cut in half and sliced
minced fresh ginger root
Swanson® Beef Broth OR Swanson® 50% Less Sodium Beef Broth
crushed red pepper
hot cooked jasmine rice OR Chinese-style noodles
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.
This really lacked flavor. Pretty boring.
Very good and easy.
Great! We added a tablespoon of Hoisin sauce at the end, and it really kicked it up a notch. Fast and easy recipe.
It was good, but it became great when we added pearl onions and spiced it up with crushed red pepper.
Although time consuming it’s easy to make. What a great taste. Everything just blends in. I used Toasted Sesame Seed Oil instead of Olive Oil, it really spiced it up.
Great recipe! I replaced the steak and beef broth with chicken and chicken broth. Took the advice of other reviewers and added a tbsp each of hoisin sauce and sesame oil. Awesome! I also topped it off with fresh bean sprouts, basil, cilantro and green onion before serving. This recipe is definitely a keeper.
Sorry but the beef soup was too bland for my taste. Next time I'll try with chichen broth & chichen.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Asian Beef and Snow Pea Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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