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Asian Friendship Soup
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1 large onion, thinly sliced
2 tablespoons vegetable oil
1-1/2 pounds boneless beef sirloin steak, cut into thin slices
1 cup sliced celery
2 cans (14-1/2 ounces each) beef broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 can (15 ounces) mixed vegetables
2 cups cooked fine egg noodles
1 package (10 ounces) fresh spinach, torn
1/4 teaspoon pepper
Chow mein noodles, optional
In a Dutch oven or soup kettle, saute onion in oil until tender. Remove and set
aside. In the same pan, stir-fry beef, a few slices at a time, until no longer
pink. Add celery; stir-fry for 2-4 minutes or until crisp-tender. Return onion
and meat to pan. Add broth. In a small bowl, combine cornstarch and soy sauce
until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Stir in vegetables, egg noodles, spinach and pepper; heat
through. Garnish with chow mein noodles if desired.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |