Vietnamese inspired beef noodle soup
You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home. Be sure to trim all the fat off the steak for the tastiest bowl of soup.
220 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Step 1In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, soy sauce and lime juice.
Step 2In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
Step 3Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.
If you want a more well done steak in your soup, stir the steak into the broth and cook for about 3 minutes.
Per serving (1 of 4)
- 18 g
- 580 mg
- 330 mg
- Total fat
- 4 g
- Saturated fat
- 2 g
- 30 mg
- 28 g
- 2 g
- 3 g
- Added sugars
- 0 g
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