Asian Beef Noodle Soup

Name: Asian Beef Noodle Soup
Ingredients: 8 ounces boneless beef sirloin; 2 tablespoons soy sauce; 8 cups beef stock; 2 slices fresh ginger (thin slices); 1 garlic clove, minced; 2 cups rice vermicelli, broken into 3-inch pieces; 2 carrots, peeled and shredded; 2 cups napa cabbage or 2 cups bok choy, shredded; 2 cups bean sprouts; 1/8 cup chopped fresh cilantro; 3 green onions, sliced; 1 teaspoon toasted sesame seed oil

12 ingredients

4 steps

Ingredients

8 ounces boneless beef sirloin
2 tablespoons soy sauce
8 cups beef stock
2 slices fresh ginger (thin slices)
1 garlic clove, minced
2 cups rice vermicelli, broken into 3-inch pieces
2 carrots, peeled and shredded
2 cups napa cabbage or 2 cups bok choy, shredded
2 cups bean sprouts
1/8 cup chopped fresh cilantro
3 green onions, sliced
1 teaspoon toasted sesame seed oil

Directions

1

Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
2

In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
3

Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
4

Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

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