3/4 lb beef round tip steaks, 1/8" to 1/4" thick
1 can (13 3/4 to 14 1/2 oz) vegetable broth
1 1/2 cups sliced mushrooms
1 cup julienne carrots
3 tbsp soy sauce, divided
2 tbsp red wine vinegar
1/2 tsp crushed red pepper
1 oz uncooked angel hair pasta, broken up (approx. 1/4 cup)
2 tbsp corn starch, dissolved in 1/4 cup water
1/4 cup sliced green onions

Spicy-Tangy Beef Soup

1. Stack beef steaks, cut lengthwise in half, then crosswise into 1/4" strips.
2. In 3-quart saucepan, combine broth, 1 1/2 cups of water, mushrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes.
3. Add pasta, continue simmering for 5 more minutes. Stir in corn starch mixture. Bring to a boil, cook and stir for 1 minute.
4. Stir beef into soup. Immediately remove from heat. Cover and let stand for 5 minutes.
5. Stir in remaining 1 tbsp soy sauce and green onions. Serve immediately.
   Makes 4 servings.
   Preparation time: 30 minutes