Spicy-Tangy Beef Soup Recipe

Ingredients

• 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

How to make Spicy-Tangy Beef Soup

1. Stack beef steaks, cut lengthwise in half, then crosswise into ¼" strips.
2. In 3-quart saucepan, combine broth, 1 ½ cups of water, mushrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper.
3. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes.
4. Add pasta, continue simmering for 5 more minutes.
5. Stir in corn starch mixture.
6. Bring to a boil, cook and stir for 1 minute.
7. Stir beef into soup.
8. Immediately remove from heat.
9. Cover and let stand for 5 minutes.
10. Stir in remaining 1 tbsp soy sauce and green onions.
11. Serve immediately.
12. Makes 4 servings.
13. Preparation time: 30 minute