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Spicy Tangy Beef Soup
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Robbins Family


  • 3/4 lb (.3 kg). beef round tip steaks, 1/8-1/4" thick
  • 1 can (13-1/2 oz (378 grm). - 14-1/2 oz (406 grm).) vegetable broth
  • 1-1/2 cups (350 ml) sliced mushrooms
  • 1 cup (225 ml) julienne carrots
  • 3 tbsp (45 ml). soy sauce, divided
  • 2 tbsp (30 ml). red wine vinegar
  • 1/2 tbsp (7 ml) crushed red pepper
  • 1 oz (28 grm). uncooked angel hair pasta, broken up
  • 2 tbsp (30 ml). cornstarch, dissolved in 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) sliced green onions
  • Stack beefsteaks and cut lenghtwise in half.
  • Then cut crosswise into 1/4" strips.
  • In a 5 qt. saucepan, combine broth, 1-1/2 cups (350 ml) water, mushrooms, carrots, 2 tbsp (30 ml). soy sauce, vinegar and red pepper.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 5 minutes.
  • Add pasta continue to stir for 5 minutes.
  • Add cornstarch mixture.
  • Bring to a boil cook and stir 1 minute.
  • Stir beef into soup and immediately remove from heat.
  • Cover and let stand 5 minutes.
  • Stir in remaining 1 tbsp (15 ml). soy sauce.
  • Add green onions.
  • Serve immediately.

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