Tested till perfect Beef Noodle Soup

Beef Noodle Soup

The sirloin grilling steaks added to this noodle soup with vegetables make it a filling, one-bowl meal.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: March 2007

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 oz 8ozbeef top sirloin grilling steakbeef top sirloin grilling steaks, thinly sliced across the grain
  • 2 tbsp 2tbspcornstarch
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 2 tbsp 2tbspsherry, (optional)
  • 1 tsp 1tspsesame oil
  • 3/4 tsp 3/4tspfive-spice powder
  • 3/4 tsp 3/4tspgranulated sugar
  • 6 oz 6ozwide (1/2 inch/1 cm) rice noodles
  • 2 2carrotcarrots
  • 4 heads 4headsbaby bok choy
  • 4 cups 4cupssodium-reduced beef stock
  • 1 1eggeggs, beaten
  • 2 2green oniongreen onions, thinly sliced
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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.

Nutritional Information Per serving: about

cal 315 pro 20g total fat 5g sat. fat 1g
carb 47g fibre 4g chol 76mg


sodium 67mg

% RDI:

calcium 11 iron 22 vit A 100 vit C 40
folate 26
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