Steak and Potato Soup...

2 lb. boneless beef sirloin steak (1 inch thick)
1 tbsp. oil
1 1/2 cups coarsely chopped onions
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 1lb. pkg. frozen cut green beans
2 tbsp. chopped fresh basil or 2 tsp. dried basil leaves
1/2 tsp. pepper
6 14oz. cans beef broth
3 tbsp. steak sauce

Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.

Heat oil in 8-quart stockpot over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.

Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.