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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.”

Ingredients Nutrition


  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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