Ingredients
- 4 homaol com
- 1 onion (diced)
- 1 potato in
- 1 lb beef sirloin steak
- 1 1/2 c water
- 1 c peas (frozen)
- 1/2 lb carrots
- 2 tb balsamic vinegar
- 1/4 c herbs assorted (fresh)
- 2 ts vegetable oil
- 1 tablespoon herbs (dried)
: boneless : (sliced thin and in 1/2" : pieces) 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 minutes, or until this vegetables are tender, stirring occasionally. Add the herbs and vinegar, continuing to simmer. Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains. Drain off and discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. Serve immediately. Recipe By :