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Oriental Beef Noodle Soup

Diet.Chef's picture
Ingredients
  Lean boneless top round steak 2 Pound
  Water 4 1⁄2 Cup (72 tbs)
  Cornstarch 1 Tablespoon
  Beef flavored bouillon granules 2 Teaspoon
  Vegetable cooking spray 1
  Peanut oil 2 Teaspoon
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Minced fresh ginger root 1 Teaspoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Cracked pepper 1⁄2 Teaspoon
  Cooked fine egg noodles 2 Cup (32 tbs) (Hot Cooked Without Salt Or Fat)
  Snow pea pods 1 1⁄2 Cup (24 tbs), trimmed and cut diagonally into 1-inch pieces (Fresh)
  Sesame oil 2 Teaspoon
Directions

Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8-inch strips.
Set aside.
Combine water, cornstarch, and bouillon granules in a medium bowl; stir until smooth, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add peanut oil.
Place over medium-high heat until hot.
Add celery, onions, and gingerroot; stir-fry 3 minutes or until vegetables are crisp-tender.
Remove from wok.
Add steak; stir-fry 3 minutes or until browned.
Add cornstarch mixture, mushrooms, water chestnuts, and pepper, stirring well.
Cover and cook over medium heat 10 minutes.
Stir in noodles, snow peas, and sesame oil; cook an additional 5 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Beef

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