Teriyaki Beef Soup

This is a soup that costs very little and goes a long way. Serve with egg rolls for a perfect meal.

Ingredients

• 8 ounces boneless beef sirloin steak
• 1 tablespoon cooking oil
• 2 14-ounce cans lower-sodium beef broth
• 1 cup water
• 1 cup bite-size strips carrot (2 medium)
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 2 cups coarsely chopped broccoli
• 2 cups Udon noodles
• 1/4 cup sliced green onion (2)
• 1 cup teriyaki sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper

Directions

1. Trim fat from beef. Cut beef into bite-size strips. In a large skillet heat oil over medium-high heat. Cook and stir beef in hot oil for 2 to 3 minutes or until beef is brown.

2. Add broth, water, carrot, ginger, and garlic. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until the carrots are tender.

3. Stir in Udon, broccoli, green onion, teriyaki sauce, sesame oil, and red pepper. Simmer, covered, for 3 minutes.

Note: I made this soup again with left over pork that we grilled for fajitas and it was even better!