Saturday 14 January 2012

Beef Noodle Soup

I haven't posted a recipe in a few weeks, and this one is too good to skip. I made this soup last weekend, with some leftover roast beef from dinner the night before. It was absolutely delicious. The asian-inspired ingredients provide a unique flavor, while the veggies and rice noodles add important nutrients. Relatively low carb, this soup makes a great meal. It's also low fat, gluten free, and contains over 20% of daily iron and folate needs!

8 oz beef top sirloin grilling steaks, thinly sliced across the grain (I used leftover sirloin tip roast)
2 tbsp cornstarch
2 tbsp sodium-reduced soy sauce
2 tbsp sherry (optional)
1 tsp sesame oil
3/4 tsp five-spice powder
3/4 tsp granulated sugar
6 oz wide (1/2 inch/1 cm) rice noodles
2 carrots
4 heads baby bok choy
4 cups sodium-reduced beef stock
1 egg, beaten
2 green onions, thinly sliced

In bowl, combine steak, half each of the cornstarch, soy sauce, and sherry (if using), the oil, five-spice powder and sugar. Let marinate for 15 minutes.

Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Peel carrots; cut into thin 2-inch long strips. Separate bok choy into leaves. Set aside.

In large Dutch oven, bring stock, remaining soy sauce and sherry and 2 cups (500 mL) water to boil. Stir in steak mixture, separating with spoon; reduce heat and simmer
for 3 minutes. Add carrots and bok choy; cook until wilted, about 2 minutes.

In small bowl, whisk remaining cornstarch with 1 tbsp water; stir into soup and simmer until glossy and slightly thickened, about 2 minutes. Return soup to boil. With fork, stir in egg in slow thin stream, pulling into strands. Pour over noodles; sprinkle with green onions. Makes 4 servings.

Nutritional Information (per serving) Cal 315, Protein 20g, Total Fat 5g, Carbohydrates 47g, Fiber 4g, Cholesterol 76mg, Sodium 67mg, 

Source Canadian Living Magazine, March 2007

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