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Starter >> Spicy-tangy Beef Soup
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Starter >> Spicy-tangy Beef Soup


¾ Lb Beef Round Tip Steaks, 1/8" To ¼" Thick 1 Can (13 ¾ To 14 ½ Oz) Vegetable Broth 1 ½ Cups Sliced Mushrooms 1 Cup Julienne Carrots 3 Tbsp Soy Sauce, Divided 2 Tbsp Red Wine Vinegar ½ Tsp Crushed Red Pepper 1 Oz Uncooked Angel Hair Pasta, Broken Up (approx. ¼ Cup) 2 Tbsp Corn Starch, Dissolved In ¼ Cup Water ¼ Cup Sliced Green Onions
Stack Beef Steaks, Cut Lengthwise In Half, Then Crosswise Into ¼" Strips.
In 3-quart Saucepan, Combine Broth, 1 ½ Cups Of Water, Mushrooms, Carrots, 2 Tbsp Soy Sauce, Vinegar And Red Pepper.
Bring To A Boil, Reduce Heat And Simmer, Uncovered For 5 Minutes.
Add Pasta, Continue Simmering For 5 More Minutes.
Stir In Corn Starch Mixture.
Bring To A Boil, Cook And Stir For 1 Minute.
Stir Beef Into Soup.
Immediately Remove From Heat.
Cover And Let Stand For 5 Minutes.
Stir In Remaining 1 Tbsp Soy Sauce And Green Onions.
Serve Immediately. Makes 4 Servings. Preparation Time: 30 Minute

You can serve with your family and friends.
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