Quick Asian Beef, Vegetable & Noodle Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a flavorful soup that is quick and easy to put together. It is from the Iowa Beef Industry Council. The recipe originally called for using two seasoning packets from the ramen noodles, but we thought it was too strong and salty, I recommend using one to start then adding more to taste. Ingredients:
1 1/2 lbs beef round tip steaks, cut 1/4 to 1/8 inch think |
2 (3 ounce) packages oriental-flavor instant ramen noodles, broken up |
3 (14 ounce) cans beef broth (the ready to serve kind) |
3 cups water |
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
1 tablespoon fresh ginger, minced |
1 tablespoon minced garlic clove |
1 (16 ounce) package frozen oriental-style vegetables |
Directions:
1. Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
2. Remove seasoning packets from ramen noodles; set aside.
3. Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
4. Stir in noodles. Bring to boil.
5. Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
6. Immediately remove from heat. Cover and let stand for five minutes.
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