Oriental Beef and Noodle Soup |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is a quick vegetable and beef stir-fry combined with an oriental-flavored stock. The bean thread noodles are also known as transparent or cellophane noodles available in the Asian section at many grocery stores. The flank steak is easier to cut thin if it is partially frozen.From a March 1989 issue of Bon Appetit. Ingredients:
3 ounces bean thread noodles |
5 cups chicken stock or 5 cups reduced-sodium chicken broth |
2 tablespoons vegetable oil |
1/2 lb flank steak, cut across grain into 2-inch-long, 1/8-inch-thick slices |
4 green onions, cut diagonally into 2-inch-long slices and shredded |
5 tablespoons peeled shredded fresh ginger |
4 large bok choy, leaves cut crosswise into 1-inch pieces |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
fresh ground pepper |
additional sesame oil and soy sauce, for garnish |
Directions:
1. Place noodles in bowl, cover with boiling water and let stand 15 minutes.
2. Meanwhile, bring stock to boil in medium saucepan; reduce heat and keep warm.
3. Heat vegetable oil in large skillet or wok over high heat.
4. Add beef, half of green onions and 3 tablespoons ginger and stir-fry until beef is no longer pink, about 4 minutes.
5. Add bok choy and stir-fry 1 minute.
6. Add to stock along with remaining green onions,remaining 2 tablespoons of ginger,soy sauce, sesame oil and pepper and bring to a simmer.
7. Drain noodles and divide among bowls;ladle soup over.
8. Serve, passing additional sesame oil and soy sauce.
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