Stir-Fried Noodle Soup

Your family won't be able to wait to dive into this easy Asian soup! MORE+ LESS-

By Betty Crocker Kitchens

August 10, 2010

1/2

pound beef boneless sirloin steak

tablespoon vegetable oil

bag (1 pound) fresh stir-fry vegetables

package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce

1 3/4

cups Progresso™ beef flavored broth (from 32-ounce carton)

cups water

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1

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
2

Heat oil in 4-quart Dutch oven over medium-high heat. Cook beef in oil about 2 minutes, stirring occasionally, until brown.
3

Stir in remaining ingredients, including contents of sauce packet from noodles. Heat to boiling. Boil about 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Garnish soup with a sprinkling of chopped green onions before serving.
Use 1/2 pound boneless skinless chicken breasts, thinly sliced, instead of the steak and 1 3/4 cups Progresso® chicken broth for the beef broth.