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Spicy Asian Beef and Snow Pea Soup

SUBMITTED 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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PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • Vegetable cooking spray
  • 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
  • 1 cup whole baby carrots, cut into thin strips
  • 4 ounces fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 4 cups Swanson® Beef Broth OR Swanson® 50% Less Sodium Beef Broth
  • 1 tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked jasmine rice OR Chinese-style noodles

DIRECTIONS

  1. 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.
  2. Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
  3. 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.
  4. Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.

FOOTNOTES

  • 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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Nutritional Information
Spicy Asian Beef and Snow Pea Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 222

  • Total Fat: 7.3g
  • Cholesterol: 40mg
  • Sodium: 785mg
  • Total Carbs: 21.3g
  •     Dietary Fiber: 1.5g
  • Protein: 16.4g

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