Beef Noodle Soup Beef Noodle Soup

Beef Noodle Soup 150px Image by: Beef Noodle Soup 150px Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007



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 facts Per serving: about

  • Sodium 067 mg
  • Protein 20 g
  • Calories 315.0
  • Total fat 5 g
  • Cholesterol 76 mg
  • Saturated fat 1 g
  • Total carbohydrate 47 g


  • Iron 22.0
  • Folate 26.0
  • Calcium 11.0
  • Vitamin A 100.0
  • Vitamin C 40.0
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Lunch & Dinner

Beef Noodle Soup