Quick Classic Beef Barley Soup

Heat 2 teaspoons oil in 4-quart stockpot or saucepan over medium heat until hot. Add onion, 1 tablespoon garlic and the thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms, bell pepper and barley; bring to a boil. Reduce heat; cover and simmer 10 minutes or until barley and vegetables are tender.

Meanwhile, cut beef steak lengthwise in half, then crosswise into 3/4-inch-thick strips. Toss with remaining 1 tablespoon garlic. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 3 to 4 minutes for medium-rare to medium doneness. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired.

Add frozen peas to broth mixture; cook, uncovered, 2 minutes or until tender. Season with salt, as desired. Place equal amount of beef strips into individual serving bowls. Ladle equal amount of broth mixture over beef.