Spicy-Tangy Beef Soup - cooking recipe

Ingredients

3/4 lb beef round tip steak, 1/8 to 1/4-inch thick
1 (13 3/4-14 1/2 ounce) can vegetable broth
1 1/2 cups sliced mushrooms
1 cup carrot, julienned
3 tablespoons light soy sauce, divided
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1 ounce uncooked angel hair pasta, broken up (approximately 1/4 cup)
2 tablespoons cornstarch
1/4 cup water
1/4 cup green onion, sliced

Preparation

Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through.
In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes.
Add pasta; continue simmering 5 additional minutes.
Stir cornstarch into 1/4 cup water, and add mixture to soup.
Bring to a boil; cook and stir 1 minute.
Stir beef into soup.
Immediately remove from heat. Cover and let stand 5 minutes.
Stir in remaining 1 tablespoon lite soy sauce and green onions.
Serve immediately.