Spicy-tangy Beef Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb beef round tip steak, 1/8 to 1/4-inch thick
• 1 (13 3/4-14 1/2 ounce) can vegetable broth
• 1 1/2 cups sliced mushrooms
• 1 cup carrot, julienned
• 3 tablespoons light soy sauce, divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 ounce uncooked angel hair pasta, broken up (approximately 1/4 cup)
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/4 cup green onion, sliced

Recipe

• 1 cut steak(s)lengthwise in half, then crosswise into very thin strips. if the beef is not sliced thin, it will not cook through.
• 2 in 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. bring to a boil; reduce heat and simmer uncovered, 5 minutes.
• 3 add pasta; continue simmering 5 additional minutes.
• 4 stir cornstarch into 1/4 cup water, and add mixture to soup.
• 5 bring to a boil; cook and stir 1 minute.
• 6 stir beef into soup.
• 7 immediately remove from heat. cover and let stand 5 minutes.
• 8 stir in remaining 1 tablespoon lite soy sauce and green onions.
• 9 serve immediately.