Asian Beef Noodle Soup Recipe

 

Asian Beef Noodle Soup Recipe

For contentious and appetizing Asian Beef Noodle Soup, it offers the most pleasurable warmth to enjoy, the meat having been cut into thin pieces, the green groceries remaining fresh and the noodles possessing some chewiness in them as they are contained in a sweet-smelling as well as tasty stock. Given it has been made using pungent flavors from ginger garlic, soyachi and the zest of sesame seeds this liquid has managed to strike a fine balance between hotness, sugariness as well as umami. In addition, each dish carries fresh leaves such as cilantro or chives which are finally topped up with some red pepper flakes-all in the form of this satisfyingly textural dish that can be made easily and promotes health at best 

Course  Soups & Stews

Cuisine  Asian

Prep Time  10minutes minutes

Cook Time  25minutes minutes

 Total Time  35minutes minutes

 Servings  4 -6 servings

 Calories  605kcal

Ingredients

2 qts beef broth

1 – 1½ lbs flank steak (cut into strips – I’ve also used strip steak, sirloin and even leftover pieces from a roast)

3 – 4 tsp sesame oil

4 – 8 cloves garlic (finely chopped)

3 – 4 inch pieces of fresh ginger (peeled and chopped)

1 bok choy (chopped – separate and set aside the green leafy ends from the whiter stalks)

1 red pepper (de-seeded and thinly sliced)

15 – 20 shiitake mushrooms (sliced – or other mushrooms of your choice)

1 pkg soba noodles

3 – 4 tbsp soy sauce

Instructions

Saute garlic and ginger in half of sesame oil for about 5 minutes.

Add beef broth, soy sauce, mushrooms, red pepper, and bok choy stalks to the broth and simmer for 5-10 more minutes. 

Add the bok choy greens at the last minute as they’ll cook much quicker than the stalks.

While all this is simmering, prepare noodles according to package directions, and drain in cold water.

Salt and pepper on both sides of the flank steak. Lightly sear the steak in the rest of the sesame oil, 2-3 minutes per side so that the outside is browned but the inside is still pink. It’s best to undercook it because it will cook a bit more when you add the hot broth. Remove from heat and slice the steak, across the grain, into strips of any size you prefer.

Put several beef strips and a handful of noodles in serving bowls and ladle broth with vegetables over.