Beef and Noodle Soup
Finish with: Fruit Salad
Servings: 4
Ingredients:
Beef and Noodle Soup
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 277 |
| pro | 26 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 40 mg |
| sodium | 1266 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 36% |
| vit A | 44% |
| vit C | 12% |
| folate | 60% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
12 oz (375 g) top sirloin grilling steak, thinly sliced
2 cloves garlic, thinly sliced
1/2 tsp (2 mL) grated orange rind
1/4 tsp (1 mL) ground ginger
Pinch each cinnamon, ground fennel and hot pepper flakes
3 cups (750 mL) beef stock
2 tbsp (25 mL) soy sauce
4 oz (125 g) fettuccine
4 cups (1 L) spinach leaves
2 green onions, thinly sliced
Preparation:
In large saucepan, heat vegetable oil over medium-high heat; brown beef, in batches, about 2 minutes. Transfer beef to plate.
Add garlic, orange rind, ginger, cinnamon, fennel and hot pepper flakes; cook over medium heat until fragrant, about 1 minute.
Add stock and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer for 8 minutes. Skim off any foam. Stir in soy sauce.
Meanwhile, in large pot of boiling salted water, cook fettuccine until tender but firm, about 10 minutes. Drain.
Divide fettuccine, beef and spinach among soup bowls. Add broth; sprinkle with onions.
Source
Canadian Living Magazine: November 2003
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