Stir-Fry Beef Vegetable Soup

Stir-Fry Beef & Vegetable Soup

Stir-Fry Beef & Vegetable Soup

Prep and Cook Time 22 minutes


Makes 6 servings


1 boneless beef top sirloin or top round steak (about 1 pound)
2 teaspoons dark sesame oil, divided
3 cans (about 14 ounces each) reduced-sodium beef broth
1 package (16 ounces) frozen stir-fry vegetables
3 green onions, thinly sliced
1/4 cup stir-fry sauce


  1. Slice beef lengthwise in half, then crosswise into 1/8-inch-thick strips.
  2. Heat large saucepan or Dutch oven over medium-high heat. Add 1 teaspoon sesame oil and tilt pan to coat bottom. Add half of beef in single layer; cook 1 minute, without stirring, until lightly browned on bottom. Turn and brown other side about 1 minute; remove beef from pan. Repeat with remaining 1 teaspoon sesame oil and beef; set aside.
  3. Add broth to Dutch oven. Cover; bring to a boil over high heat. Add vegetables. Reduce heat; simmer 3 to 5 minutes or until vegetables are heated through. Add beef, green onions and stir-fry sauce; simmer 1 minute.

Serving Suggestion

Make a quick sesame bread to serve with soup. Brush refrigerated dinner roll dough with water, then dip in sesame seeds before baking.

Nutritional Information

Serving Size: 1 bowl soup (1/6 of total recipe)
Calories 159
Calories from Fat 28 %
Total Fat 5 g
Saturated Fat 5 g
Cholesterol 43 mg
Carbohydrate 7 g
Fiber <1 g
Protein 20 g
Sodium 356 mg

Dietary Exchange

Starch 1/2
Meat 2

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