Quick Beef Steak and Vegetable Soup

Yield: 4 servings

Ingredients

1 pound boneless beef top sirloin steak (3/4- inch thick)

3 1/2 cups beef broth

1/2 pound baby carrots

1/2 pound russet potatoes, cut into 1/2- inch pieces

1 large onion, chopped

1 cup frozen peas

1/4 cup fresh thyme, coarsely chopped

2 Tablespoons balsamic or red wine vinegar

2 teaspoons olive oil

1/2 teaspoons coarse grind black pepper

Directions:

Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.

Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.

Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.

Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.

Recipe provided by National Cattlemen's Beef Association

Please note that some ingredients and brands may not be available in every store.

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