: **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 -----