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Ingredientes
- 1 can (14 5z)
- 1Â 1/2 c. Water
- 1 lrg Onion -- diced
- 1 lrg Potato -- in 1/2" pcs
- 1/2 lb Carrots -- (about 3) in
- Â Â Chunks
- 1 c. Frzn peas
- 1/4 c. Fresh herbs -- assorted
- Â Â Or possibly --1 Tbsp. dry
- Â Â Herbs
- Â Â (like parsely, basil, thyme & chives)
- 2 Tbsp. Balsamic vinegar
- 2 tsp Vegetable oil
- 1 lb Beef sirloin steak --
- Â Â Boneless
- Â Â (sliced thin and in 1/2" Pcs)
- Â Â Beef broth
Direcciones
- In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15-20 min, or possibly till this vegetables are tender, stirring occasionally.
- Add in the herbs and vinegar, continuing to simmer. Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add in the steak; stir-fry for 2 to 3 min, just till the outside is browned and no pink remains. Drain off and throw away the liquid. Spoon the beef proportionately into 4 soup bowls and ladle the broth mix proportionately over the beef. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 666 | |
| Calories from Fat 452 | 68% |
| Total Fat 51.02g | 64% |
| Saturated Fat 27.7g | 111% |
| Trans Fat 0.06g | |
| Cholesterol 143mg | 48% |
| Sodium 408mg | 17% |
| Potassium 923mg | 26% |
| Total Carbs 26.03g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.26g | 5% |
| Protein 26.8g | 43% |
