Busters Recipes

Spicy-tangy Beef Soup

3/4 Pound Beef Tip Round Steaks -- (1/8-1/4 inch thick)
1 Can (13 3/4 -- 14 1/2 Oz) Vegetable Broth
1 1/2 Cups Sliced Mushrooms
1 Cup Julienned 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 (about 1/4
cup)
2 Tablespoons Cornstarch Dissolved In 1/4 Cup Water
1/4 Cup Sliced Green Onions

Stack beef steaks; cut lengthwise in half, then crosswise into 1/4"
strips.
In 3-quart saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots,
2 tablespoons lite soy sauce, vinegar and red pepper. Bring to a boil;
reduce heat and simmer, uncovered, 5 minutes. Add pasta; continue
simmering 5 additional minutes. Stir in cornstarch mixture. Bring to a
boil; cook and stir 1 minute.
Stir beef into soup. Immediately remove from heat. Cover and let stand 5
minutes. Stir in remaining 1 tablespoon lite soy sauce and green onions.
Serve immediately. Makes 4 servings.

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