Spicy Asian Beef and Snow Pea Soup

Spicy Asian Beef and Snow Pea Soup

8

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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(R) Lower Sodium or Certified Organic Beef Broth in place of regular beef broth.

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

This really lacked flavor. Pretty boring.

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.

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 ...

This really lacked flavor. Pretty boring.

Sorry but the beef soup was too bland for my taste. Next time I'll try with chichen broth & chichen.