Beef Noodle Soup

Tested Till Perfect

Servings: 4

Ingredients:

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.

Source

Canadian Living Magazine: March 2007





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