Beef and Broccoli Soup

This was something a little different. It has kind of an Asian flare to it.

Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice

Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.

Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.

Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.