: **Heart4Hom@aol com** 1 cn (14 5oz) beef broth

1 1/2 c water

1 lg onion diced

1 lg potato in 1/2" pieces

1/2 lb carrots (about 3) in

: chunks 1 c frozen peas

1/4 c fresh herbs assorted

: or 1 tablespoon dried : herbs : (like parsely, basil, thyme : & chives) 2 TB balsamic vinegar

2 ts vegetable oil

1 lb beef sirloin steak

: boneless : (sliced thin and in 1/2" : pieces) In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15 20 minutes, or until this vegetables are tender, stirring occasionally. Add the herbs and vinegar, continuing to simmer. Meanwhile, in a medium sized skillet, heat the oil over medium high heat and add the steak; stir fry for 2 to 3 minutes, just until the outside is browned and no pink remains. Drain off and discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. Serve immediately. Recipe By : Source: WKBWTV