Source:

Robbins Family

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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