Ginger Beef Noodle Soup

With a forecast of rain for today, I thought this fills the bill o' fare. Fresh ginger (LOVE IT) and Thai chili sauce give this soup Asian flavor in a flash - it's ready in just 30 mins.!!
(serves 4)

1 lb. flank steak or filet mignon*
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
Cooking spray (I use coconut oil cooking spray*)
2 cups water
2 cans (14&1/2 oz. each) low sodium chicken broth
1 T. grated, peeled fresh ginger
1 T. bottle Thai-style chili sauce
4 oz. thin spaghetti, broken into thirds
1/2 cup chopped sweet red pepper
4 oz. snow peas, about 1&1/4 cups
1 cup packaged shredded carrots
2 scallions, sliced, 1/2 cup
1/4 cup chopped fresh basil

With a thin, sharp knife, cut steak into 1/4" slices, then cut slices crosswise into 1" pieces. In a bowl, toss steak with S&P. Coat a large pot with cooking spray; heat over med.-high heat. Add steak in 2 batches; cook stirring, until browned, 2-3 mins. With a slotted spoon, transfer steak to a plate; reserve. In the same pot, combine water, broth, ginger, and chili sauce; bring to a boil. Add pasta and chopped red pepper; reduce heat to med.-low. Cook until pasta is almost tender, about 6 mins., adding the snow peas and carrots during the last 2 mins. of cooking time. Stir in beef with any accumulated juices; cook until beef is just heated through, about 2 min. Remove from heat. Stir in scallions and basil.

"Use your voice for kindness, your ears for compassion, your hands for charity, your mind for truth, and your heart for love."

And, Thank God for your multiple blessings today!!

Love,

MM