Beef Noodle Soup

This hearty soup is almost a meal in itself. Use a tender cut of beef, such as filet mignon, for best results.
5 min
PREP TIME
10 min
COOK TIME
260
CALORIES
16
INGREDIENTS

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INGREDIENTS 8 SERVINGS

  • 8 cups (2 liter) Beef Cooking Stock or Chicken Cooking Stock
  • 1 cup (250 milliliter) sliced carrots
  • 1 tablespoon (15 milliliter) minced garlic
  • 1 tablespoon (15 milliliter) minced ginger
  • 1 tablespoon (15 milliliter) Fish Sauce
  • 1 tablespoon (15 milliliter) rice vinegar
  • 1 teaspoon (5 milliliter) soy sauce
  • 1 teaspoon (5 milliliter) minced fresh chili
  • 1 stick cinnamon
  • 2 whole star anise (optional)
  • 1 package (250 gram) Thin Rice Noodles
  • 1/2 cup (125 milliliter) sliced green onions
  • 1 tablespoon (15 milliliter) lime juice
  • 12 ounce (375 gram) sirloin steak (or other cut of beef), thinly sliced
  • 1/4 cup (60 milliliter) roasted unsalted peanuts, crushed
  • 1/2 cup (125 milliliter) each julienned fresh mint, cilantro and basil

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Preparation

  • 1 In large saucepan on medium-high heat, combine stock, carrots, garlic, ginger, fish sauce, vinegar, soy sauce, chili, cinnamon, star anise. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavours.
  • 2 Stir in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
  • 3 Remove cinnamon and star anise before serving. Ladle into soup bowls. Sprinkle top with peanuts, mint, cilantro and basil.
  • 4 Thai Kitchen Tip:
    o For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information

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