Spicy Asian Beef & Snow Pea Soup

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • Vegetable oil cooking spray
  • 1 lb (454 g) grilling steak
  • 1 cup (250 mL) whole baby carrots, cut into thin strips
  • 4 oz (113 g) fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger root
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1 tbsp (15 mL) reduced sodium soy sauce,
  • 1/4 tsp (1 mL) red pepper flakes
  • 2 cups (500 mL) hot cooked jasmine rice or Chinese-style noodles, cooked without salt


  1. Spray a 12" (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Ratings & Reviews

  • Jean-Marc R.

    January 19, 2015

    Rating by Jean-Marc

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Amount Per Serving
Calories 200
Fat 3 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 490 mg
Carbohydrate 24 g
Dietary Fibre 2 g
Protein 17 g
Calcium 2 %DV
  • Source of fibre

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