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Vietnamese Beef-Noodle Soup with Asian Greens

  • 4servings
  • 303calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) sirloin steak

  2. 4 ounces uncooked wide rice stick noodles

  3. 1 1/2 cups thinly sliced yellow onion

  4. 3 whole cloves

  5. 2 cardamom pods

  6. 2 garlic cloves, halved

  7. 1 (3-inch) piece peeled fresh ginger, thinly sliced

  8. 1 star anise

  9. 4 cups fat-free, less-sodium beef broth

  10. 2 cups water

  11. 1 tablespoon less-sodium soy sauce

  12. 1 teaspoon brown sugar

  13. 2 teaspoons fish sauce

  14. 4 cups baby bok choy leaves

  15. 1 cup snow peas, trimmed

  16. 1 small fresh Thai chile, thinly sliced into rings

  17. 1 cup fresh bean sprouts

  18. 1/4 cup fresh basil leaves

  19. 1/4 cup fresh mint leaves

  20. 4 lime wedges

Instructions Jump to Ingredients ↑

  1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

  2. Cook noodles according to package directions. Drain and rinse with cold water; drain.

  3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

  4. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.

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