Ginger Beef Noodle Soup
A delightful and aromatic soup combining tender beef, vibrant vegetables, and silky noodles in a savory broth, perfect for chilly nights.
Ingredients
For the soup
- 1 teaspoon oil, or as needed
- 6 ounces round steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.25 cup onion, chopped
- 1 32 fluid ounce container beef broth
- 0.25 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
- 0.5 cup diced celery
Instructions
Cooking
- Heat a stock pot over medium heat and add 1 teaspoon of oil.
- Toss in the thinly sliced round steak and cook until browned, around 2 minutes.
- Season the beef with onion powder and garlic powder.
- Add chopped onions and sauté until translucent, about 3 minutes.
- Pour in the beef broth and bring to a boil.
- Add brown sugar, soy sauce, ground ginger, and sriracha hot sauce.
- Once boiling, reduce the heat and stir in the rice noodles, diced carrots, sliced cabbage, bell peppers, and celery.
- Cover and let simmer for approximately 8 minutes, or until noodles become tender.
- Serve hot, garnished with fresh herbs or extra sriracha if desired.
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Notes
Round steak is preferred for its tenderness. You can substitute with flank steak or sirloin. Feel free to adjust the spiciness with more sriracha.