Stir Fry Beef & Vegetable Soup Recipe
This Stir-Fry Beef and Vegetable Soup is my favorite appetizer for a light meal. You'll love this delicious meat and vegetable soup once you taste it just once. If you think you share my passion for this Stir-Fry Beef and Vegetable Soup, you can come here and chat with me about it.
Ingredients
1 boneless beef top sirlloin or top round steak
2 teaspoons dark sesaime oil, divided
3 cans (about 14 ounces each) reduced-sodium beef broth
1 package (16 ounces) frozen stir-fry vegetables
3 green onions, thinly sliced
1/4 cup stir-fry sauce
Directions
Slice beef lengthwise in half, then crosswise into 1/8 inch-thick strips.
Heat Dutch oven over high heat.
Add 1 teaspoon sesame oil and tilt pan to coat bottom.
Add half the beef in single layer; cook 1 minute, without stirring, until slightly browned on bottom.
Turn and brown other side about 1 minute.
Remove beef from pan; set aside.
Repeat with remaining 1 teaspoon sesame oil and beef; set aside.
Add broth to Dutch oven; cover and bring to a boil over high heat.
Add vegetables; reduce heat and simmer 3 to 5 minutes or until vegetables are heated through.
Add beef, green onions and stir-fry sauce; simmer 1 minute.
Heat Dutch oven over high heat.
Add 1 teaspoon sesame oil and tilt pan to coat bottom.
Add half the beef in single layer; cook 1 minute, without stirring, until slightly browned on bottom.
Turn and brown other side about 1 minute.
Remove beef from pan; set aside.
Repeat with remaining 1 teaspoon sesame oil and beef; set aside.
Add broth to Dutch oven; cover and bring to a boil over high heat.
Add vegetables; reduce heat and simmer 3 to 5 minutes or until vegetables are heated through.
Add beef, green onions and stir-fry sauce; simmer 1 minute.
