Quick Beef Steak & Vegetable Soup
Total preparation and cooking time: 30 minutes
1 pound boneless beef top sirloin steak, cut 3/4 inch thick
2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth
1/2 pound baby carrots
1/2 pound all-purpose potatoes, cut into 1/2-inch pieces
1 large onion, chopped
1 cup frozen peas
1/4 cup chopped assorted fresh herbs, such as parsley, chives, thyme, basil
2 tablespoons balsamic or red wine vinegar
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper
Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2-inch thick strips.
Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in herbs and vinegar.
Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.
Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.
Makes 4 servings (about 1-3/4 cups each).
Nutrition information per serving: 314 calories; 32 g protein; 25 g carbohydrate; 10 g fat; 756 mg sodium; 76 mg cholesterol; 7.2 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 4.7 mg iron; 6.2 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.