Beef Barley Soup

4 tsp. vegetable oil
3/4 cup finely chopped onion
2 T. minced garlic
1/2 tsp. dried thyme leaves, crushed
2 cans beef broth
2 cups water
8 oz. baby carrots (about 1 3/4 cups)
1 cup diced red bell pepper
3/4 cup quick-cooking barley
1 lb. beef top-sirloin steak, cut 3/4" thick
salt and pepper
1 cup frozen peas

Heat 2 tsp. oil in 4-quart stockpot or saucepan over medium heat until hot. Add onion, 1 T. garlic and the thyme; cook and stir 3-5 minutes or until onion is tender. Add broth, water, carrots, 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 cross-wise into 3/4" strips. Toss with remaining 1 T. garlic. Heat 1 tsp. oil in large nonstick skillet over medium-high heat until hot. add 1/2 of beef; stir-fry 3-4 minutes fro medium-rare to medium doneness. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Add peas to broth mixture; cook, uncovered, 2 minutes or until tender. Season with salt, as desired. Place equal amounts of beef strips into 4 serving bowls. Ladle equal amount of broth mixture over beef.