Spicy Tangy Beef Soup
By LaurieGerber
Thin sliced beef, mushrooms and carrots with noodles in a clear tangy broth
Rate this recipe
4/5
(1 Votes)
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
Details
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
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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