Asian Beef & Ginger Soup

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

In skillet, heat 2 tsp of the oil over medium-high heat; cook steak, turning once, until cooked as desired, about 6 minutes for medium-well. Transfer to cutting board; tent with foil and let stand for 10 minutes. Slice steak against the grain.

Meanwhile, in large saucepan, heat remaining oil over medium heat; cook white parts of green onions and garlic until onion has softened, 2 to 3 minutes. Add ginger; cook, stirring, for 1 minute. Add broth, 4 cups water, hoisin and soy sauces; bring to boil. Reduce heat; simmer for 5 minutes.

Meanwhile, in pot of boiling salted water, cook noodles for 3 minutes; drain and divide among bowls. Top with broth. Arrange steak, bean sprouts and carrot over top. Sprinkle with remaining green onions, Fried Garlic and chili pepper (if using).

Fried Garlic

Separate cloves from 1 head of garlic; slice thinly. In small skillet, heat 1/3 cup vegetable oil over medium-high heat; cook sliced garlic until just starting to brown, about 2 minutes. Using slotted spoon, transfer to paper towel-lined plate. (Make ahead: Garlic can be stored at room temperature for up to 5 days. Filtered garlic cooking oil can be stored for up to 1 month at room temperature.)

 

Nutritional facts PER SERVING: about

  • Calories 500
  • Total fat 11 g
  • Saturated fat 2 g
  • Cholesterol 55 mg
  • Sodium 950 mg
  • Total carbohydrate 68 g
  • Fibre 3 g
  • Sugars 10 g
  • Protein 32 g
  • Iron 3 mg
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Lunch & Dinner

Asian Beef & Ginger Soup

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