Souper duper

I have been loving this tasty soup we make lately, so much that I have to share the recipe. Here are its benefits:

1) Good for you. (Really! Low in fat, carbs, calories...you name it)
2) Easy: It can be made with most things you have in your cupboard or, even if you have to buy a few of the items, they keep for a really really long time in the freezer or fridge.
3) Quick! As in, less than 15 minutes.

Without further ado, here's the recipe for our new favorite soup.

Stir-Fry Beef & Vegetable Soup

• 1 lb boneless beef top sirloin or round steak
• 2 tsp. dark sesame oil, divided
  
• 3 14-oz. cans of low-sodium beef broth (or make your own from bouillon, about five cups total)
• 1 package (16 ounces) of frozen stir-fry vegetables (if you don't like those, substitute a package of frozen broccoli, green beans, snow peas, etc.)
• 3 green onions, thinly sliced (you can easily keep these out, I don't think they make a huge difference)
• 1/4 cup of stir-fry sauce (a little thicker than soy sauce, you find it in the Asian food aisle or with the marinades)

1) Slice beef lengthwise in half, then crosswise into 1/8-inch strips.

2) Heat Dutch oven over high heat. Add 1 tsp. sesame oil and tilt pan to coat bottom. Add half the beef in single layer; cook one minute, without stirring, until slightly browned on bottom. Turn and brown other side about one minute. Remove beef from pan; set aside. Repeat with remaining one tsp sesame oil and beef; set aside.

3) Add broth to Dutch oven; cover and bring to a boil. Add vegetables (still frozen); reduce heat and simmer 3-5 minutes or until vegetables are heated through. Add beef, green onions and stir-fry sauce; simmer one minute.

Then it's done! This is really easy to double and also to freeze. As further testament to how good this is, Rachel cleaned her bowl when she had it (and many of you can attest how rarely that happens!).

Happy eating!