Beef Noodle Soup

By Jac_M

Carolyn Malcoun, Cooking Light

AUGUST 2013

Ingredients

• 3 cups fat-free, lower-sodium beef broth
• 2 cups hot water
• 1 tablespoon hoisin sauce
• 1 1/2 teaspoons five-spice powder
• 1/8 teaspoon salt
• 1 (1-inch) piece fresh ginger, thinly sliced
• 3 ounces uncooked rice noodles
• 4 cups chopped baby bok choy (about 2)
• 12 ounces boneless sirloin steak, thinly sliced
• 1 cup fresh bean sprouts
• 2 teaspoons Sriracha (hot chile sauce)
• 12 basil leaves
• 8 jalapeño pepper slices
• 8 lime wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 6 ingredients in a large saucepan over high heat; bring to a boil. Remove ginger with a slotted spoon; discard. Add noodles to pan; cook 2 minutes. Stir in bok choy and beef; cook 2 minutes or until noodles are done and bok choy wilts. Place about 1 1/2 cups soup in each of 4 bowls. Top each serving with 1/4 cup bean sprouts, 1/2 teaspoon Sriracha, 3 basil leaves, 2 jalapeño slices, and 2 lime wedges.