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Spicy-Tangy Beef Soup

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“Short on time? This tastey soup can be on the table in about 30 minutes. Hint: Put the beef in the freezer for 15-20 minutes prior to use to make slicing thin strips easier.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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