Pepper Steak Noodle Soup

This is one of those recipes that made me wanna run to the grocery store as soon as I saw it. Hello, dinner! Recipe is from Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt and pepper
• 1  lb  whole wheat spaghetti
• 3⁄4 lb  thin-cut beef sirloin steak, very thinly sliced and patted dry
• 1 1⁄2 teaspoons ground coriander (about 1/2 palmful)
• 2  tablespoons  peanut oil or 2  tablespoons  vegetable oil
• 1  large green bell pepper, seeded quartered lengthwise and thinly sliced
• 1  large red bell pepper, seeded quartered lengthwise and thinly sliced
• 1  inch  fresh gingerroot, grated
• 3 -4  garlic cloves, finely chopped
• 1  teaspoon five-spice powder (about 1/3 palmful)
• 1⁄4 cup  sherry vinegar or 1⁄4 cup dry sherry
• 6  cups  vegetable stock or 6  cups  beef stock
• 1⁄4 cup tamari (eyeball the amount) or 1⁄4 cup low-sodium tamari (eyeball the amount)
• 2  tablespoons cornstarch
• 1  large  bunch scallion, thinly sliced on an angle
•  crisp bean sprouts, a couple of handfuls
•  cilantro leaf, for garnish

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Meanwhile, season the steak with salt, pepper and the coriander. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
3. Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. Stir in the ginger, garlic and five-spice powder and toss for a minute or two. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
4. To serve, twist bundles of the whole wheat noodles around a fork and place in bowls. Pour in the soup and top with the cilantro.