Spicy-Tangy Beef Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through.
  • In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes.
  • Add pasta; continue simmering 5 additional minutes.
  • Stir cornstarch into 1/4 cup water, and add mixture to soup.
  • Bring to a boil; cook and stir 1 minute.
  • Stir beef into soup.
  • Immediately remove from heat. Cover and let stand 5 minutes.
  • Stir in remaining 1 tablespoon lite soy sauce and green onions.
  • Serve immediately.
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