This is a print preview of "Beef, Potato And Asparagus Soup" recipe.

Beef, Potato And Asparagus Soup Recipe
by Global Cookbook

Beef, Potato And Asparagus Soup
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  Servings: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings (2 c. each).