"SPICY-TANGY BEEF SOUP"
Ingredients:
3/4 lb beef round tip steaks, 1/8" to 1/4" thick
1 can (13 3/4 to 14 1/2 oz) vegetable broth
1 1/2 cups sliced mushrooms
1 cup julienne carrots
3 tbsp soy sauce, divided
2 tbsp red wine vinegar
1/2 tsp crushed red pepper
1 oz uncooked angel hair pasta, broken up (approx. 1/4 cup)
2 tbsp corn starch, dissolved in 1/4 cup water
1/4 cup sliced green onions
Preparation:
Stack beef steaks, cut lengthwise in half, then crosswise into 1/4" strips.
In 3-quart saucepan, combine broth, 1 1/2 cups of water, mushrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper. Bri...
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