Ingredients for Asian Beef Noodle Soup
- 8 oz boneless beef sirloin
- 2 tbsp soy sauce
- 4 cups beef stock
- 1 tbsp grated fresh ginger
- 2 cloves garlic
- 4 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded napa cabbage
- 1/2 cup bean sprouts
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 tsp sesame seed oil
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How to Make Asian Beef Noodle Soup
- In a medium bowl, thinly slice 8 oz beef sirloin and marinate with 2 tbsp soy sauce for at least 5 minutes.
- In a large saucepan or pot, bring 4 cups beef broth to a boil over high heat. Add 1 tbsp grated fresh ginger and 2 minced cloves of garlic.
- Add 4 oz vermicelli rice noodles and reduce heat to medium-high. Simmer for 2-3 minutes, or until noodles are tender but still slightly firm.
- Add the marinated beef, 1 cup shredded carrots, and 1 cup shredded cabbage to the pot.
- Bring the mixture back to a boil, then reduce heat and simmer for another 2 minutes, or until beef is cooked through.
- Stir in 1/2 cup bean sprouts and cook for 1 minute, or until heated through. Do not overcook.
- Ladle the soup into bowls.
- Garnish with 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions.
- Drizzle with 1 tsp sesame oil, if desired.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
18g
Fat
8g
Carbs
3g
