Asian Beef and Noodle Soup
This
recipe is very healthy, simple and lots of great flavor. It is a
complete meal in a bowl. I love to make extra soup and place it in
the refrigerator in a clear jar for everyone to snack on.
Ingredients:
- 8 oz lean beef, trimmed of all fat
- 2 green onions, white and green part, sliced
- 1 garlic clove, minced
- 3 tbs soy sauce
- 1 tsp sesame oil
- 1/4 tsp ground ginger
-
6 oz egg noodles, spaghetti or linguini shaped noodle - 2 14.5 oz cans of beef broth
- 3 baby corn on the cobs, sliced
- 1/2 leek, sliced thin
- 6 oz broccoli florets
- few dashes of chili powder, optional
Directions:
- In a small bowl, combine the green onions, garlic, soy sauce, sesame oil, and ginger.
- Slice the beef across the grain in very thin (1/4 inch) strips. Cut each slice in half. Add to ingredients in small bowl and mix together well. Let marinate at room temperature for 30 minutes.
- While the meat is marinating, cook the noodles in a medium saucepan of boiling water as directed on package. Drain the noodles and set aside.
- Pour the beef stock in a medium saucepan and bring to a boil.
- Add the beef and marinade to the saucepan. Bring back up to a gentle boil, add the corn, leek, and broccoli. Turn down heat to low, cover and simmer 7-10 minutes until the beef and vegetables are tender.
- Stir in the noodles and chili powder and cook for an additional 2-3 minutes.
Comments:
-
I use Top Sirloin Steak or Top Round Steak.
- Be sure to add the marinade to the soup. It adds great flavor and depth to the broth.
- I really like this recipe because it is so flavorful with very little fat added.
- You can use a drop or two of chili sauce instead of chili powder.
Tips:
- Slice the leek in half lengthwise and separate the layers. It is easier to rinse the grit out between the layers of the leek.
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