Ginger Beef Noodle Soup
This warming Asian soup combines thinly sliced round steak with a vibrant mix of vegetables and thin rice noodles. The broth is flavoured with ginger, soy sauce, brown sugar and a kick of sriracha for a fiery depth. It's a simple, one-pot meal that comes together quickly, perfect for a speedy and satisfying dinner. The recipe serves four people and makes excellent use of leftover steak if you have it.
Ingredients
- 1 teaspoon oil, or as needed
- 6 ounces round steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 cup onion, chopped
- 1 (32 fluid ounce) container beef broth
- 0.25 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon sriracha hot sauce, or more to taste
- 1 (8 ounce) package thin rice noodles, broken into pieces
- 1 cup diced carrots
- 1 cup sliced cabbage
- 0.5 green bell pepper, sliced
- 0.5 red bell pepper, sliced
- 0.5 cup diced celery
Method
- Warm the oil in a stock pot and cook the steak slices until they start to brown, which should take about 2 minutes. Season the meat with onion powder and garlic powder. Add the chopped onion to the pot and continue to cook and stir for about 3 minutes until the onion softens.
- Pour in the beef broth, then add the brown sugar, soy sauce, ground ginger and sriracha sauce to the pot. Bring the mixture to a vigorous boil. Lower the heat and mix in the broken rice noodles, diced carrots, sliced cabbage, green and red bell pepper slices and diced celery. Place a lid on the pot and let it simmer, giving it an occasional stir, for about 8 minutes until the noodles are soft.
Nutrition (per serving)
Calories386 kcal
Fat5 g
Sugars18 g
Protein15 g
Sodium1403 mg
Recipe details
CategorySoup
Cuisineasian
AuthorIslandartist
