Recipe by southern chef in louisiana
This is a great soup with a hint of oriental cooking. cooking time on the meat is for medium rare--you can adjust the time for your preference
Top Review by Michelle S.
Wow,wow,wow! This was SO easy and so tasty! I couldn't resist adding some crushed garlic to the marinade. I did add some extra soy sauce to the finished product as well. For great flavor with minimal effort this is the soup recipe for you.
- 2 tablespoons soy sauce
- 1 teaspoon minced fresh ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 1 boneless beef top sirloin steak, about 1 inch thick
- 1 tablespoon vegetable oil
- 2 cups sliced fresh mushrooms
- 2 (14 ounce) cans beef broth
- 1 cup fresh snow peas, cut diagonally into 1 inch pieces
- 1 1⁄2 cups hot cooked fine egg noodles, ramen noodles will work too (just don't use the flavor package)
- 1 green onion, cut diagonally into thin slices
- 1 teaspoon oriental sesame oil
- red bell pepper, strips for garnish
Directions See How It's Made
- Combine the soy sauce, ginger, and pepper flakes in small bowl. Spread mixture evenly over both sides of steak. Marinate on a plate at room temperature for 15 minutes.
- Heat deep skillet over medium high heat; add oil and heat until hot.
- Drain steak and reserve the soy sauce mixture (there will only be a small amount of mixture left). Add steak to skillet and cook 4 to 5 minutes per side. Remove and let stand for 10 minutes.
- Add mushroom to skillet and stir fry for 2 minutes. Add broth, snow peas, and the reserved soy sauce mixture; bring to a boil. Scrape the bottom to get the browned meat bits up. Reduce heat to medium and stir in noodles.
- Cut the steak across the grain into 1/8 inch slices, and then cut each slice into 1-inch pieces. Stir into the soup; heat through. Add onion, and sesame oil.
- Ladle into soup bowl and garnish with red bell pepper strips.