Garlic-Ginger Beef & Noodle Soup
Recipe courtesy of The Beef Checkoff.
1 pounds beef top sirloin steak, cut 3/4-inch thick
2 tablespoons minced garlic - divided use
3 teaspoons minced fresh ginger - divided use
1 tablespoon sesame oil
4 cups reduced-sodium beef broth
4 ounces uncooked thin spaghetti or rice noodles, broken into thirds
1 (12 to 16-ounce) package frozen stir-fry vegetable blend
1 tablespoon reduced-sodium soy sauce (optional)
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1 tablespoon garlic, 2 teaspoons ginger, sesame oil and beef in medium bowl; toss to coat. Cover and marinate in refrigerate 30 minutes to 2 hours.
- Combine broth, remaining 1 tablespoon garlic and remaining 1 teaspoon ginger in stockpot; bring to a boil. Stir in pasta and vegetables; bring to boil. Reduce heat and cook, uncovered, 4 to 6 minutes or until pasta and vegetables are tender, stirring occasionally.
- Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Keep warm.
- Remove soup from heat; stir in beef and, if desired, soy sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 357; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 29g; Fiber: 2g; Protein: 33g; Sodium: 511mg.
Recipe and photograph courtesy of The Beef Checkoff.