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One Dish Oriental Beef Noodle Soup

fast.cook's picture
Ingredients
  Lean beef 8 Ounce, cut into thin strips (Tender, Such As Sirloin)
  Soy sauce 2 Tablespoon
  Beef stock 8 Cup (128 tbs)
  Ginger root slices 2 , smashed with side of knife (Thin)
  Rice vermicelli 2 Cup (32 tbs), broken into 3 inch pieces
  Carrots 2 Medium, peeled and shredded
  Sliced chinese cabbage 2 Cup (32 tbs) (Napa)
  Mung bean sprouts 2 Cup (32 tbs)
  Chopped fresh coriander 1⁄4 Cup (4 tbs), chopped
  Green onions 2 , chopped
  Sesame oil 1 Teaspoon, toasted (optional)
Directions

1. In a bowl combine beef strips with soya sauce. Set aside.
2. In a large saucepan, combine stock and ginger; bring to a boil over high heat. Add vermicelli and boil for 2 to 3 minutes or until just tender. Add beef-soya mixture, carrots and cabbage.
3. Return to a boil; cook for 2 minutes. Add bean sprouts; cook 1 minute or until heated through. Ladle into soup bowls; garnish with coriander and green onions. Season with toasted sesame oil, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Quick

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Average: 4.2 (16 votes)

1 Comment

marihaney's picture
I embellished a little and sliced the carrots very thin, added water chestnuts, spinach and porcini mushrooms. Instead of putting the pasta in the soup, I cooked up some rice noodles and put the soup over the noodles. Delish. Thanks for the recipe!