1 lb. beef top sirloin steak, cut 3/4 inch thick
2 Tbsp. garlic, minced, divided
3 tsp. fresh ginger, minced, divided
1 Tbsp. sesame oil
4 c. reduced-sodium beef broth
4 oz. uncooked thin spaghetti or rice noodles, broken into thirds
1 package (12 to 16 oz.) frozen stir-fry vegetable blend
1 Tbsp reduced-sodium soy sauce (optional)
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1 tablespoon garlic, 2 teaspoons ginger, sesame oil and beef in a medium bowl; toss to coat. Cover and marinate in refrigerate 30 minutes to 2 hours.
- Combine broth, remaining 1 tablespoon garlic and remaining 1 teaspoon ginger in stockpot; bring to a boil. Stir in pasta and vegetables; bring to boil. Reduce heat and cook, uncovered, 4 to 6 minutes or until pasta and vegetables are tender, stirring occasionally.
- Meanwhile, heat a large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Keep warm.
- Remove soup from heat; stir in beef and soy sauce, if desired.