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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Loaded with vegetables this Asian beef noodle soup is also low in calories but full of flavor. Ingredients:
8 ounces boneless beef sirloin |
2 tablespoons soy sauce |
8 cups beef stock |
2 slices fresh ginger (thin slices) |
1 garlic clove, minced |
2 cups rice vermicelli, broken into 3-inch pieces |
2 carrots, peeled and shredded |
2 cups napa cabbage or 2 cups bok choy, shredded |
2 cups bean sprouts |
1/8 cup chopped fresh cilantro |
3 green onions, sliced |
1 teaspoon toasted sesame seed oil |
Directions:
1. Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper - love the spice).
2. In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
3. Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
4. Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.
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