Beef Soup With Noodles
|Low sodium soy sauce||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Minced ginger||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Beef boneless steak||1 , cut in 1 inch thick|
|Vegetable oil||1 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Low sodium beef broth||2 Can (20 oz)|
|Snow peas||3 Ounce, cut diagonally into 1 inch pieces (1 Cups 16 Tablespoon)|
|Cooked egg noodles||1 1⁄2 Cup (24 tbs) (Hot)|
|Green onion||1 , cut diagonally into thin slices|
|Sesame oil||1 Teaspoon (Oriental Brand)|
|Red bell pepper strips||To Taste (For Garnishing)|
Combine soy sauce, ginger and crushed red pepper in small bowl.
Spread mixture evenly over both sides of steak.
Marinate at room temperature 15 minutes.
Heat deep skillet over medium-high heat.
Add peanut oil; heat until hot.
Drain steak; set aside soy sauce mixture (there will only be a small amount of mixture).
Add steak to skillet; cook 4 to 5 minutes per side for medium-rare.
Remove steak from skillet; let stand on cutting board 10 minutes.
Add mushrooms to skillet; stir-fry 2 minutes.
Add broth, snow peas and soy sauce mixture; bring to a boil, scraping up browned meat bits.
Reduce heat to medium-low.
Stir in noodles.
Cut steak across the grain into 1/8 inch slices; cut each slice into 1-inch pieces.
Stir into soup; heat through.
Stir in onion and sesame oil.
Ladle into soup bowls.
Garnish with red pepper strips.