Sautéed sirloin steak strips, carrots, snow peas, onion, garlic and ginger join Beef Bouillon, soy sauce and crushed red pepper for a delicious soup with Asian flair.

• Vegetable cooking spray
• 1 lb. boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
• 1 cup whole baby carrots, cut in thin strips
• 4 oz. fresh snow peas, cut into thin strips
• 1 medium onion, cut in half and sliced
• 3 cloves garlic, minced
• 1 tbsp. minced fresh ginger root
• 4 cups Beef Broth
• 1 tbsp. soy sauce
• 1/4 tsp. crushed red pepper
• 2 cups hot cooked jasmine rice OR Chinese-style noodles

1. 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.
2. Add the carrots, peas, onion, garlic and ginger to the skillet. Stir-fry until the vegetables are tender-crisp.
3. 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. 
4. Spoon 1/3 cup of the rice in each of 6 serving bowls. Divide the soup mixture amon the bowls.

Tip: For a change of pace from regular rice, give jasmine rice a try. This type of rice from Thailand is aromatic and has a unique nutlike flavor.

Images may not be exact representation of the product.

Cherubim Bouillons are an excellent add-on to their Family, Security or Modular units of long term storage food. These Bouillons are packed in tough #10 cans.

Serving Size: 1 Tbsp (8g)
Servings Per Container: 198
Net Weight: 56oz (3.5 lbs)
Optimum Shelf Life: 5 years
Opened Shelf Life: 2 years

Questions or comments? Feel free to visit our helpdesk system.