Beef, Potato & Asparagus Soup
Source of Recipe
fooddownunder.com
List of Ingredients
1 lb boneless beef top sirloin steak cut 3/4" thick
2 can ready-to-serve beef broth - (14 1/2 oz ea)
2 lrg potatoes - (abt 1 lb) cut 3/4" pieces
1 lrg carrot cut diagonally into 1/4"-thick slices
1/2 cup chopped onion
2 tbl minced fresh ginger
1 tbl vegetable oil
Salt - to taste
Freshly-ground black pepper to taste
12 oz fresh asparagus spears trimmed, and cut 1 1/2" pieces, or a 10-oz package frozen asparagus cuts, defrostedRecipe
* 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 minutes or until vegetables are tender.
* Meanwhile, heat 1/2 tablespoon oil in large nonstick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 tablespoon oil and remaining beef. Season beef with salt and pepper, as desired.
* Add asparagus to soup; cook 2 to 3 minutes or until crisp-tender. Stir in beef; cook just until heated through. Serve immediately.
* This recipe yields 4 servings (2 cups each).
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