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Beef, Potato And Asparagus Soup
Ingredients
- 1 lb boneless beef top sirloin steak cut 3/4" thick
- 2 can ready-to-serve beef broth - (14 1/2 ounce ea)
- 2 lrg potatoes - (abt 1 lb) cut 3/4" pcs
- 1 lrg carrot cut diagonally into 1/4"-thick slices
- 1/2 c. minced onion
- 2 Tbsp. chopped fresh ginger
- 1 Tbsp. vegetable oil Salt - to taste Freshly-grnd black pepper to taste
- 12 ounce fresh asparagus spears trimmed, and cut 1 1/2" pcs, or possibly a 10-ounce package frzn asparagus cuts, defrosted
Directions
- Cut beef steak lengthwise into thirds, then crosswise into 1/2-inch-thick strips. Combine broth, potatoes, carrot, onion and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 min or possibly till vegetables are tender.
- Meanwhile, heat 1/2 Tbsp. oil in large nonstick skillet over medium heat till warm. Add in half of beef; stir-fry 1 to 2 min or possibly till surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 Tbsp. oil and remaining beef. Season beef with salt and pepper, as desired.
- Add in asparagus to soup; cook 2 to 3 min or possibly till crisp-tender. Stir in beef; cook just till heated through. Serve immediately.
- This recipe yields 4 servings (2 c. each).
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