Spicy Asian Beef & Snow Pea Soup
- 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.
- Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
- 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.
- Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.
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.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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