Spicy, Tangy Beef Soup

• 3/4 lb. Round tip steaks 1/8-1/4-inch thick
• 1 can vegetable broth
• 1-1/2 can (13-3/4 oz.) mushrooms, sliced
• 1 cup carrots, julienned
• 3 tbsp. Kikkoman Lite Soy Sauce, divided
• 2 tbsp. red wine vinegar
• 1/2 tsp. crushed red pepper
• 1 oz. Angel Hair Pasta, uncooked and broken up
• 2 tbsp. cornstarch, dissolved in
• 1/4 cup water
• 1/4 cup green onions, sliced

1. Dave's notes - I used my own beef stock from the freezer.
2. And I didn't have any Kikkoman Lite so I used the fully leaded stuff.
3. And vermicelli (on hand) for the Angel Hair (not in stock) worked rather well... but increased the cooking time by 5 minutes.
4. 1.
5. Stack beef; cut lengthwise in half, then crosswise into 1/4-inch strips In a 3 qt.
6. saucepan combine broth, 1-1/2 cups of water, mushrooms, carrots, 2 Tb lite soy sauce, vinegar and red pepper.
7. Bring to boil; reduce heat and simmer, uncovered, 5 minutes.
8. Add pasta; continue simmering 5 additional minutes.
9. Stir in cornstarch mixture.
10. Bring to boil, cook and stir 1 minute.
11. Stir beef into soup.
12. Immediately remove from heat.
13. Cover and let stand five minutes.
14. Stir in remaining 1 tbsp.
15. lite soy sauce and green onions.
16. Serve immediately.

vegetable broth, mushrooms, carrots, soy sauce, red wine vinegar, red pepper, angel, cornstarch, water, green onions

Taken from www.foodgeeks.com/recipes/4695 (may not work)