Ingredients

Total preparation and cooking time 30 minutes

1 pound boneless beef top sirloin steak, cut 3/4 inch thick
Two 13 3/4- to 14 1/2-ounce cans ready-to-serve beef broth
1 large onion, chopped
1/2 pound all-purpose potatoes, cut into 1/2-inch pieces
1/2 pound baby carrots
1 cup frozen peas
1/4 cup chopped assorted fresh herbs (parsley, chives, thyme, basil)
2 tablespoons balsamic or red wine vinegar
2 teaspoons vegetable oil
1/2 teaspoon coarse-grind black pepper

Directions

Trim fat from beefsteak. Cut steak lengthwise into three strips and then crosswise into 1/2-inch-thick pieces.

In large saucepan, combine broth, onion, potatoes, carrots and peas. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes or until vegetables are tender. Stir in herbs and vinegar.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.) Season with pepper. Place equal amount of beef into 4 individual soup bowls.

To serve, ladle vegetables and broth mixture over beef. Serve immediately. Makes 4 servings (1 3/4-cups each).

Nutritional information per serving: 316 cal., 32 g pro., 26 g carbo., 9 g fat, 758 mg sodium, 76 mg chol.