A fast and flavorful Asian-inspired soup. Start the meal with some purchased egg rolls; finish with canned lychees spooned over lemon frozen yogurt.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
2 cups canned beef broth
3/4 cup 1-inch pieces diagonally cut snow peas (about 3 ounces)
2/3 cup matchstick-size strips red bell pepper
1 cup 1/2-inch-wide strips thinly sliced roast beef (about 5 ounces)
2/3 cup sliced green onions
1 tablespoon minced peeled fresh ginger
4 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 cups cooked white rice (about 1/2 cup raw)
Preparation
Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound rice in center of deep bowls. Ladle soup over, dividing equally.
