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|
- Slice beef lengthwise in half, then crosswise into 1/8-inch-thick strips.
- 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.
- 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.
Make a quick sesame bread to serve with soup. Brush refrigerated dinner roll dough with water, then dip in sesame seeds before baking.
|Serving Size:||1 bowl soup (1/6 of total recipe)|
|Calories from Fat||28 %|
|Total Fat||5 g|
|Saturated Fat||5 g|
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