(Image from the internet)
3/4 pound Beef Round Tip Steaks, 1/8 to 1/4 inch thick
1 can (13 - 3/4 to 14 - 1/2 ounce) Vegetable Broth
1 and 1/2 cups Mushrooms, sliced
1 cup Julieanned Carrots
3 tablespoons Lite Soy Sauce, divided
2 tablespoons Red Wine Vinegar
1/2 teaspoon Crushed Red Pepper
1 ounce uncooked Angel Hair Pasta, broken up (approximately 1/4 cup)
2 tablespoons Cornstarch, dissolved in 1/4 cup of water
1/4 cup sliced Green Onions
Directions:Cut the beef steaks lengthwise in half, then crosswise into 1/4 inch strips.
Combine the broth, 1 and 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, and the red pepper in a 3 quart sauce pan.
Bring the soup to a boil.
Reduce the heat and simmer uncovered for 5 minutes.
Add the pasta and continue simmering for an additional 5 minutes.
Stir in cornstarch mixture, bring the soup back to a boil, and stir while cooking for 1 minute.
Stir beef into soup and immediately remove from heat.
Cover and let stand for 5 minutes. Due to the beef being in small strips, it will cook while the soup is cooling.
Stir in remaining 1 tablespoon lite soy sauce, green onions, and serve immediately.
