Asian-Themed Beef and Rice Noodle Soup recipe

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Ingredients

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Nutrition Info

386.1 calories
carbohydrate: 69.2 g
cholesterol: 22.5 mg
fat: 5 g
fiber: 3.4 g
protein: 14.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1403.3 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes, season with onion powder and garlic powder. Stir chopped onion into steak mixture, cook and stir until onion is translucent, about 3 minutes.

  2. Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture, bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery, cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Recipe Yield

4 servings

Recipe Note

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

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