• 1 pound boneless beef top sirloin steak, cut 3/4 inch thick
• Two 13 3/4- to 14 1/2-ounce cans ready-to-serve beef broth
• 2 large potatoes, about 1 pound, cut into
• 3/4-inch pieces
• 1 large carrot, cut diagonally into
• 1/4-inch-thick slices
• 1/2 cup chopped onion
• 2 tablespoons minced fresh ginger
• 1 tablespoon vegetable oil
• Salt and pepper
• 12 ounces fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces, or 10-ounce package frozen asparagus cuts, defrosted

Cut beef steak lengthwise into thirds, then crosswise into inch-thick strips.

Combine broth, potatoes, carrot, onion and ginger in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until vegetables are tender.

Meanwhile, heat 1/2 tablespoon oil in large nonstick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until surface of beef is no longer pink. Remove from skillet. Repeat with 1/2 tablespoon oil and remaining beef. Season beef with salt and pepper, as desired.

Add asparagus to soup; cook 2 to 3 minutes or until crisp-tender. Stir in beef; cook just until heated through. Serve immediately.

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