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Ingredientes
- 1 lb boneless beef top sirloin steak cut 3/4" thick
- 2 can ready-to-serve beef broth - (14 1/2 ounce ea)
- 2 lrg potatoes - (abt 1 lb) cut 3/4" pcs
- 1 lrg carrot cut diagonally into 1/4"-thick slices
- 1/2 c. minced onion
- 2 Tbsp. chopped fresh ginger
- 1 Tbsp. vegetable oil Salt - to taste Freshly-grnd black pepper to taste
- 12 ounce fresh asparagus spears trimmed, and cut 1 1/2" pcs, or possibly a 10-ounce package frzn asparagus cuts, defrosted
Direcciones
- Cut beef steak lengthwise into thirds, then crosswise into 1/2-inch-thick strips. Combine broth, potatoes, carrot, onion and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 min or possibly till vegetables are tender.
- Meanwhile, heat 1/2 Tbsp. oil in large nonstick skillet over medium heat till warm. Add in half of beef; stir-fry 1 to 2 min or possibly till surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 Tbsp. oil and remaining beef. Season beef with salt and pepper, as desired.
- Add in asparagus to soup; cook 2 to 3 min or possibly till crisp-tender. Stir in beef; cook just till heated through. Serve immediately.
- This recipe yields 4 servings (2 c. each).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 142 | 37% |
| Total Fat 15.8g | 20% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 788mg | 33% |
| Potassium 1237mg | 35% |
| Total Carbs 30.2g | 8% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.56g | 2% |
| Protein 29.42g | 47% |
