|Spicy-Tangy Beef Soup
Cut: Round Tip Steak
Preparation Time: 10 Minutes
Cook Time: 20 minutes
3/4 pound beef round tip steaks, 1/8 to 1/4-inch thick
1 can (13 3/4 to 14 1/2 ounce) vegetable broth
1 1/2 cups sliced mushrooms
1 cup julienned carrots
3 tablespoons Kikkoman Lite Soy Sauce, divided
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper
1 ounce uncooked angel hair pasta, broken up (approximately 1/4 cup)
2 tablespoons cornstarch dissolved in 1/4 cup water
1/4 cup sliced green onions
- Stack beef steaks; cut lengthwise in half, then crosswise into 1/4-inch strips.
- 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. Add pasta; continue simmering 5 additional minutes. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute.
- Stir beef into soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining 1 tablespoon lite soy sauce and green onions. Serve immediately. Makes 4 servings.
Nutrition information per serving: 195 calories; 22 g protein; 15 g carbohydrate; 2 g dietary fiber; 5 g fat (2 g saturated fat); 3.2 mg iron; 862 mg sodium; 52 mg cholesterol.