Spicy Asian Beef & Snow Pea Soup

Campbell's Spicy Asian Beef & Snow Pea Soup Recipe

No need for takeout...in just 25 minutes you can prepare this deliciously spicy soup featuring tender-crisp vegetables and sautéed sirloin steak strips.

At a glance

Prep

5 min.

Total

25 min.

Serves

6

Servings: 1 1/4 cups each

Cook: 20 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

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What You'll Need

Vegetable cooking spray
1 boneless beef sirloin steak, 3/4-inch thick, cut into thin strips (about 1 pound)
1 cup whole baby carrots, cut in thin strips
4 ounces fresh snow peas, cut into thin strips
1 medium onion, cut in half and sliced
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked jasmine rice or Chinese-style noodles

How to Make It

  • 1

    Spray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon.

  • 2

    Add the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender-crisp.

  • 3

    Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.

  • 4

    Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.

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  • Tip: For a change of pace from regular rice, give jasmine rice a try. This type of rice from Thailand is aromatic and has a unique nutlike flavor.
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