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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great soup with a hint of oriental cooking. cooking time on the meat is for medium rare-you can adjust the time for your preference Ingredients:
2 tablespoons soy sauce |
1 teaspoon minced fresh ginger |
1/4 teaspoon crushed red pepper flakes |
1 boneless beef top sirloin steak, about 1 inch thick |
1 tablespoon vegetable oil |
2 cups sliced fresh mushrooms |
2 (14 ounce) cans beef broth |
1 cup fresh snow peas, cut diagonally into 1 inch pieces |
1 1/2 cups hot cooked fine egg noodles, ramen noodles will work too (just don't use the flavor package) |
1 green onion, cut diagonally into thin slices |
1 teaspoon oriental sesame oil |
red bell pepper, strips for garnish |
Directions:
1. Combine the soy sauce, ginger, and pepper flakes in small bowl. Spread mixture evenly over both sides of steak. Marinate on a plate at room temperature for 15 minutes.
2. Heat deep skillet over medium high heat; add oil and heat until hot.
3. Drain steak and reserve the soy sauce mixture (there will only be a small amount of mixture left). Add steak to skillet and cook 4 to 5 minutes per side. Remove and let stand for 10 minutes.
4. Add mushroom to skillet and stir fry for 2 minutes. Add broth, snow peas, and the reserved soy sauce mixture; bring to a boil. Scrape the bottom to get the browned meat bits up. Reduce heat to medium and stir in noodles.
5. Cut the steak across the grain into 1/8 inch slices, and then cut each slice into 1-inch pieces. Stir into the soup; heat through. Add onion, and sesame oil.
6. Ladle into soup bowl and garnish with red bell pepper strips.
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