Directions:

Cut beef steak lengthwise into 3 pieces, then crosswise into 1/2- inch thick strips.

Combine broth, carrots, potatoes, onion and peas in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender. Stir in thyme and vinegar.

Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with pepper.

Divide beef evenly among four soup bowls. Ladle vegetable-broth mixture over beef. Serve immediately.