Oriental Beef and Noodle Soup
Ready In: 33 mins
Serves: 4-6
Ingredients
- 3 ounces bean thread noodles
- 5 cups chicken stock or 5 cups reduced-sodium chicken broth
- 2 tablespoons vegetable oil
- 1⁄2 lb flank steak, cut across grain into 2-inch-long, 1/8-inch-thick slices
- 4 green onions, cut diagonally into 2-inch-long slices and shredded
- 5 tablespoons peeled shredded fresh ginger
- 4 large bok choy, leaves cut crosswise into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- fresh ground pepper
- additional sesame oil and soy sauce, for garnish
Directions
- Place noodles in bowl, cover with boiling water and let stand 15 minutes.
- Meanwhile, bring stock to boil in medium saucepan; reduce heat and keep warm.
- Heat vegetable oil in large skillet or wok over high heat.
- Add beef, half of green onions and 3 tablespoons ginger and stir-fry until beef is no longer pink, about 4 minutes.
- Add bok choy and stir-fry 1 minute.
- Add to stock along with remaining green onions,remaining 2 tablespoons of ginger,soy sauce, sesame oil and pepper and bring to a simmer.
- Drain noodles and divide among bowls;ladle soup over.
- Serve, passing additional sesame oil and soy sauce.
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