Spicy Asian Beef Snow Pea Soup Recipes

SPICY ASIAN BEEF AND SNOW PEA SOUP

Steps:

• Spray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon.
• Add the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender-crisp.
• Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.
• Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.Using Swanson® Lower Sodium Beef Broth: Calories 314, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 514mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 20g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DVUsing Swanson® Certified Organic Beef Broth: Calories 313, Total Fat 4g, Saturated Fat 1g, Cholesterol 40mg, Sodium 573mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 19g, Vitamin A 56%DV, Vitamin C 9%DV, Calcium 3%DV, Iron 13%DV

SPICY ASIAN BEEF & SNOW PEA SOUP

Steps:

• Spray a 12" (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
• Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
• Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
• Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

SPICY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.

SPICY WOK-CHARRED SNOW PEAS

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

SESAME BEEF AND SNOW PEA SOUP

Steps:

• 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.

SPICY ASIAN BEEF AND SNOW PEA SOUP

Steps:

• Spray a 12-inch skillet with cooking spray. Heat over medium-high heat for 1 minute. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet with a slotted spoon.
• Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
• Stir the broth, soy sauce, red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Cook for 5 minutes.
• Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture among the bowls.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.