Rate this recipe
4/5
(1 Votes)
Ingredients
- 8 c low-sodium chicken broth
- 1 (2-inch)piece fresh ginger, peeled, halved lengthwise, and smashed
- 3 (2.5 inch) strips zest and 1 tablespoon juice from 1 lime
- 1/2 tsp Chinese five-spice powder
- 8 oz thick rice noodles
- 1 lb sirloin steak tips, sliced thin
- 3 tbls fish sauce
- 1 tsp Asian chili-garlic sauce
- 4 scallions, sliced thin
- 1/4 c fresh whole cilantro leaves
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
1. Bring broth, ginger, lime zest, and five-spice powder to boil in Dutch oven over medium-high heat. Add noodles and cook until nearly tender, about 5 minutes. Stir in beef and simmer until cooked through and noodles are completely tender, about 2 minutes.
2. Off heat, stir in fish sauce, chili-garlic sauce, and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro. Serve.
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