Stir-fried sirloin soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin or other steak |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Chili powder |
| ¼ | cup | Olive oil |
| 1 | large | Onion, chopped |
| 3 | Garlic cloves, minced | |
| 1 | can | Tomatoes with liquid (16 oz) |
| 1 | can | Chopped green chiles, with liquid (4 oz) |
| 1½ | cup | Frozen corn |
| 1 | quart | Beef broth |
| ½ | Bottle red wine | |
| ¼ | cup | Red wine vinegar |
| Salt | ||
| Pepper | ||
| Shredded Cheddar cheese | ||
Directions
Slice meat into ¼"-thick strips, cutting at diagonal to grain, and place strips in large bowl. Combine cornstarch and chili powder in small bowl. Toss steak strips in 1 tablespoon oil. Add cornstarch mixture and toss to coat. Heat 1 tablespoon oil in large pan over high heat, add beef strips and stir-fry quickly until beef is cooked as desired. (Reserve any cornstarch mixture left in bowl.) Remove beef strips from pan and reserve. Heat remaining 2 tablespoons oil, add onion and saute until tender. Add garlic and saute until tender, about 2 minutes. Add tomatoes with liquid, chiles with liquid, corn, beef broth, wine and vinegar. (If any cornstarch mixture remains, add to soup at this point.) Bring soup to boil and simmer about 15 minutes, adding water if mixture becomes too thick. Add beef strips.
Season to taste with salt and pepper. Serve with shredded cheese to sprinkle over individual portions. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95