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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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