Instructions: Cut beef steak lengthwise into thirds, then crosswise into 1/2-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.

This recipe yields 4 servings (2 cups each).

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