Beef Noodle Soup
Servings: 4
Ingredients:
Beef Noodle Soup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 315 |
| pro | 20 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 47 g |
| fibre | 4 g |
| chol | 76 mg |
| 1 | - |
| sodium | 067 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 22% |
| vit A | 100% |
| vit C | 40% |
| folate | 26% |
-
8 oz (250 g) beef top sirloin grilling steak, thinly sliced across the grain
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) sodium-reduced soy sauce
2 tbsp (25 mL) sherry (optional)
1 tsp (5 mL) sesame oil
3/4 tsp (4 mL) each five-spice powder and granulated sugar
6 oz (175 g) wide (1/2 inch/1 cm) rice noodles
2 carrots
4 heads baby bok choy
4 cups (1 L) sodium-reduced beef stock
1 egg, beaten
2 green onions, thinly sliced
Preparation:
In bowl, combine steak, half each of the cornstarch, soy sauce, and sherry (if using), the oil, five-spice powder and sugar. Let marinate for 15 minutes.
Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Peel carrots; cut into thin 2-inch (5 cm) long strips. Separate bok choy into leaves. Set aside.
In large Dutch oven, bring stock, remaining soy sauce and sherry and 2 cups (500 mL) water to boil. Stir in steak mixture, separating with spoon; reduce heat and simmer
for 3 minutes. Add carrots and bok choy; cook until wilted, about 2 minutes.
In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) water; stir into soup and simmer until glossy and slightly thickened, about 2 minutes. Return soup to boil. With fork, stir in egg in slow thin stream, pulling into strands. Pour over noodles; sprinkle with green onions.
Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Peel carrots; cut into thin 2-inch (5 cm) long strips. Separate bok choy into leaves. Set aside.
In large Dutch oven, bring stock, remaining soy sauce and sherry and 2 cups (500 mL) water to boil. Stir in steak mixture, separating with spoon; reduce heat and simmer
for 3 minutes. Add carrots and bok choy; cook until wilted, about 2 minutes.
In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) water; stir into soup and simmer until glossy and slightly thickened, about 2 minutes. Return soup to boil. With fork, stir in egg in slow thin stream, pulling into strands. Pour over noodles; sprinkle with green onions.
Source
Canadian Living Magazine: March 2007
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