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Categories:
vegetable broth mushrooms carrots soy sauce red wine vinegar red pepper Angel cornstarch water green onions
Viewed: 43 - Published at: 9 years agoIngredients
- 3/4 lb. Round tip steaks 1/8-1/4-inch thick
- 1 can vegetable broth
- 1-1/2 can (13-3/4 oz.) mushrooms, sliced
- 1 cup carrots, julienned
- 3 tbsp. Kikkoman Lite Soy Sauce, divided
- 2 tbsp. red wine vinegar
- 1/2 tsp. crushed red pepper
- 1 oz. Angel Hair Pasta, uncooked and broken up
- 2 tbsp. cornstarch, dissolved in
- 1/4 cup water
- 1/4 cup green onions, sliced
Method
- Dave's notes - I used my own beef stock from the freezer.
- And I didn't have any Kikkoman Lite so I used the fully leaded stuff.
- And vermicelli (on hand) for the Angel Hair (not in stock) worked rather well... but increased the cooking time by 5 minutes.
- 1.
- Stack beef; cut lengthwise in half, then crosswise into 1/4-inch strips In a 3 qt.
- saucepan combine broth, 1-1/2 cups of water, mushrooms, carrots, 2 Tb lite soy sauce, vinegar and red pepper.
- Bring to boil; reduce heat and simmer, uncovered, 5 minutes.
- Add pasta; continue simmering 5 additional minutes.
- Stir in cornstarch mixture.
- Bring to boil, cook and stir 1 minute.
- Stir beef into soup.
- Immediately remove from heat.
- Cover and let stand five minutes.
- Stir in remaining 1 tbsp.
- lite soy sauce and green onions.
- Serve immediately.
