Recipe: Another Steak soup

* Exported from MasterCook *

Stir-Fry Tex-Mex Steak Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Leftovers Soups And Stews
Tex-Mex

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

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Stir-fried Tex-Mex Steak Soup

1 lb. London Broil, thinly sliced on the diagonal*
4 Tbls. olive oil, divided
1 Tbls. cornstarch
3 Tbls. chili powder
2 tsp. ground cumin
1 large onion, chopped
3 cloves garlic, minced
1 16-oz. can tomatoes, with liquid
1 4-oz. can chopped green chiles, with liquid
1 8-oz. can whole kernel corn, with liquid
3-4 cups beef broth
2 cups dry red wine
1/4 cup red wine vinegar
salt and pepper, to taste
Shredded Cheddar or Monterey Jack cheese

Toss steak strips with 1 Tbls. of the oil. Combine cornstarch, chili powder and cumin. Add to steak strips and toss to coat. In a large pot, stir-fry beef strips in 2 Tbls. of the oil. Remove from pan and reserve. Cook onion in the remaining 1 Tbls. of oil until soft. Add garlic; saute until soft. Add tomatoes with their liquid, green chiles with their liquid, canned corn with it's liquid, 3 cups of the beef broth, red wine and wine vinegar. If there is any cornstarch mixture remains, add to the soup at this point.

Bring soup to a boil and then reduce heat and simmer for 20 minutes, adding remaining 1 cup of broth if soup becomes too thick. Add stir-fried beef strips and simmer for 5 minutes. Season to taste with salt and pepper. Serve with shredded cheese. Serves 4-6.

*I have done this many times with an equal amount of leftover grilled/broiled steak!Delicious, quick and different way of serving that leftover meat!

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NOTES : Do not drain canned veggies. Can use leftover grilled beef also.