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

Ingredients
1/2 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 bag (1 pound) fresh stir-fry vegetables
1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce
1 can (14 ounces) Oriental broth or beef broth
3 cups water
 

Instructions
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.

1 Serving: Calories 165 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 510 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 12 g
% Daily Value: Vitamin A 18 %; Vitamin C 28 %; Calcium 2 %; Iron 16 %
Exchanges: 1 Starch; 1 Vegetable; 1 Lean Meat

Tips:Special Touch
Garnish soup with a sprinkling of chopped green onions before serving.
Substitution
Use 1/2 pound boneless, skinless chicken breast halves, thinly sliced, instead of the steak and 1 can (14 1/2 ounces) chicken broth for the Oriental broth.

Makes 6 servings