Spicy Asian Beef & Snow Pea Soup


  • 1 lb boneless beef sirloin steak, ¾-inch thick, thinly sliced
  • 1 Tbsp vegetable oil
  • 2 medium carrots, peeled and cut into matchstick-thin strips (about 1 cup)
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger root
  • 1 can beef broth or 50% less sodium beef broth
  • 1 Tbsp soy sauce
  • ¼ tsp crushed red pepper
  • 2 cups hot cooked jasmine rice or Chinese-style noodles


  1. Season the beef as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally. Remove the beef from the skillet.
  2. Add the carrots, peas, onion, garlic and ginger root to the skillet. Cook until the vegetables are tender-crisp, stirring occasionally.
  3. Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook for 5 minutes. Season to taste.
  4. Spoon ⅓ cup rice into each of 6 serving bowls. Divide soup mixture among the bowls.