Spicy Asian Beef and Noodle Soup |
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Prep Time: 18 Minutes Cook Time: 30 Minutes |
Ready In: 48 Minutes Servings: 1 |
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Ingredients:
1 pound flank steak, trimmed |
2 teaspoons dark sesame oil, divided |
1/4 cup minced shallots (about 2) |
3 tablespoons minced peeled fresh ginger |
4 cups water |
1/4 cup rice vinegar |
1/4 teaspoon crushed red pepper |
3 (14-ounce) cans less-sodium beef broth |
8 ounces uncooked whole wheat angel hair pasta |
5 whole star anise |
2 (3-inch) cinnamon sticks |
2 (3 1/2-ounce) packages fresh shiitake mushrooms |
2 cups diagonally cut fresh snow peas |
1/4 cup fish sauce |
1 cup thinly sliced fresh basil leaves |
1 cup bean sprouts |
1/4 cup diagonally sliced green onions (about 2 onions) |
8 lime wedges |
Directions:
1. Cut steak diagonally across grain into thin slices.
2. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.
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