Spicy-Tangy Beef Soup

• 3/4 lb beef round tip steak, 1/8 to 1/4-inch thick
• 1 (13 3/4-14 1/2 ounce) can vegetable broth
• 1 1/2 cups sliced mushrooms
• 1 cup carrot, julienned
• 3 tablespoons light soy sauce, divided
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 ounce uncooked angel hair pasta, broken up (approximately 1/4 cup)
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/4 cup green onion, sliced

1. Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through.
2. In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes.
3. Add pasta; continue simmering 5 additional minutes.
4. Stir cornstarch into 1/4 cup water, and add mixture to soup.
5. Bring to a boil; cook and stir 1 minute.
6. Stir beef into soup.
7. Immediately remove from heat. Cover and let stand 5 minutes.
8. Stir in remaining 1 tablespoon lite soy sauce and green onions.
9. Serve immediately.

beef round tip steak, vegetable broth, mushrooms, carrot, soy sauce, red wine vinegar, red pepper, hair pasta, cornstarch, water, green onion

Taken from www.food.com/recipe/spicy-tangy-beef-soup-200716 (may not work)