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Stir Fry Beef & Vegetable Soup

Diet.Guru's picture
This Stir-Fry Beef and Vegetable Soup is my favorite appetizer for a light meal. You'll love this delicious meat and vegetable soup once you taste it just once. If you think you share my passion for this Stir-Fry Beef and Vegetable Soup, you can come here and chat with me about it.
  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.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 479 Calories from Fat 186

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 68.9 mg23%

Sodium 3136.5 mg130.7%

Total Carbohydrates 37 g12.4%

Dietary Fiber 8.4 g33.4%

Sugars 24.4 g

Protein 38 g75.3%

Vitamin A 28.8% Vitamin C 34.8%

Calcium 20.2% Iron 19%

*Based on a 2000 Calorie diet

Stir Fry Beef & Vegetable Soup Recipe