Spicy Asian Beef and Snow Pea Soup

Ingredients

• 1 cup baby carrots whole cut into thin strips
• 1 pound beef sirloin steak boneless cut into thin strips
• 0.3 teaspoon pepper red crushed
• 1 tablespoon ginger root fresh minced
• 3 cloves garlic minced
• 4 cups less sodium beef broth 50% swanson®
• 2 cups jasmine noodles hot rice or chinese-style cooked
• 1 medium onion sliced cut in half and
• 4 ounces snow peas fresh cut into thin strips
• 1 tablespoon soya sauce 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Spray a 12-inch skillet with cooking spray.
2. Heat over medium-high heat for 1 minute.
3. Add the beef and stir-fry until it's well browned, stirring often.
4. Remove the beef from the skillet with a slotted spoon.
5. Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
6. Stir the broth, soy sauce, red pepper into the skillet.
7. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.
8. Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.