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Steak and Vegetable Soup

1 pound boneless beef top sirloin steak, cut 3/4 inch thick
2 cans (13-3/4 to 14-1/2 ounces each) ready to serve beef broth
1 large onion, chopped
1/2 pound baby carrots
1/2 pound all-purpose potatoes, cut into 1/2 inch pieces
1 cup frozen peas
1/4 cup chopped assored fresh herbs (parsley, chives, thyme, basil)
2 Tablespoons balsamic or red wine vinegar
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper

Trim fat from beef steak. Cut steak lengthwise into three strips
and then crosswise into 1/2 inch thick pieces.

In large saucepan, combine broth, onion, carrots, potatoes and
peas. Bring to a boil; reduce heat to low. Stir in herbs and
vinegar.

Meanwhile in large nonstick skillet, heat oil over medium-high heat
until hot. Add beef (1/2 at a time) and stir-fry 2 to 3 minutes
or until outside surface is no longer pink. (Do not overcook.)
Season with pepper.

To serve, place equal amount of beef into 4 individual soup bowls.
Ladle vegetables and broth mixture over beef; serve immediately.

Makes 4 servings (serving size: 1 3/4 cups).

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