Spicy Asian Beef Snow Pea Soup Food

SPICY ASIAN BEEF & SNOW PEA SOUP

Steps:

• Spray a 12" (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
• Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
• Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
• Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

SPICY ASIAN BEEF AND SNOW PEA SOUP

Steps:

• 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.
• Add the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender-crisp.
• 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.
• Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.Using Swanson® Lower Sodium Beef Broth: Calories 314, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 514mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 20g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DVUsing Swanson® Certified Organic Beef Broth: Calories 313, Total Fat 4g, Saturated Fat 1g, Cholesterol 40mg, Sodium 573mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 19g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DV

SPICY ASIAN BEEF AND NOODLES

Steps:

• Cook vermicelli according to package directions; drain.
• Keep warm.
• Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
• Heat water in large nonstick skillet over medium-high heat until hot.
• Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
• Remove from skillet.
• Heat same skillet over medium-high heat until hot.
• Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
• (Do not overcook.) Remove from skillet.
• Repeat with remaining beef.
• Combine stir-fry sauce and red pepper in same skillet.
• Return all beef and vegetables to skillet; heat through.
• Toss with vermicelli.

SPICY ASIAN BEEF AND SNOW PEA SOUP

Steps:

• 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.
• Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
• Stir the broth, soy sauce, 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.
• Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.