posted by Di 06-28-98 8:44 AM
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.