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Spicy Asian Beef and Snow Pea Soup

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."

Rate/Review | Read Reviews (8)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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 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.