Spicy Tangy Beef Soup

Thin sliced beef, mushrooms and carrots with noodles in a clear tangy broth
Spicy Tangy Beef Soup
Spicy Tangy Beef Soup

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    pound beef round (partially frozen for easy thin slicing)

  • 1

    can (13-15 oz) broth

  • 1 1/2

    cups sliced mushrooms

  • 1

    cup julienne carrots

  • 3

    Tbsp soy sauce

  • 2

    Tbsp red wine vinegar

  • 1/2

    tsp crushed red pepper

  • 1

    oz uncooked noodles (angel hair or any rice noodles)

  • 2

    Tbsp corn start dissolved in 1/4 cup of water (thickens soup slightly)

  • 1/4

    cup sliced green onions

Directions

Slice beef steaks into very thin (no more than 1/4") bite-sized strips In a 3 quart saucepan, combine broth, 1 1/2 cups water, muchrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper. Bring to a boil, reduce heat and simmer 5 minutes. Stir in corn starch, return to a boil and still till thickened. Stir beef into boiling soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining 1Tbsp sow sauce. Serve with garnish of green onions.

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