Stir Fry Beef & Vegetable Soup
|Boneless beef top sirloin steak/Top round steak||1|
|Dark sesame oil||2 Teaspoon, divided|
|Canned reduced sodium beef broth||42 Ounce (3 Cans, About 14 Ounces Each)|
|Frozen stir fry vegetables||16 Ounce (1 Package)|
|Green onions||3 , thinly sliced|
|Stir fry sauce||1⁄4 Cup (4 tbs)|
Slice beef lengthwise in half, then crosswise into 1/8 inch-thick strips.
Heat Dutch oven over high heat.
Add 1 teaspoon sesame oil and tilt pan to coat bottom.
Add half the beef in single layer; cook 1 minute, without stirring, until slightly browned on bottom.
Turn and brown other side about 1 minute.
Remove beef from pan; set aside.
Repeat with remaining 1 teaspoon sesame oil and beef; set aside.
Add broth to Dutch oven; cover and bring to a boil over high heat.
Add vegetables; reduce heat and simmer 3 to 5 minutes or until vegetables are heated through.
Add beef, green onions and stir-fry sauce; simmer 1 minute.