Beef and Rice Noodle Soup Recipe

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Ingredients

2 tbsp. Chinese rice wine or dry sherry
1 tbsp. soy sauce
2 tsp. cornstarch
1/2 lb. boneless tender beef, sliced paper thin
1/2 lb. dried or fresh flat rice noodles, about 1/4" wide
1 cup bean sprouts
2 green onions, julienned
6 cilantro sprigs
6 fresh mint leaves
3 thin slices of lime
1/2 fresh jalapeno chili, thinly sliced
2 tbsp. minced lemongrass
1 tbsp. fish sauce
2 tsp. sesame oil
2 tsp. lime juice

Preparation

Step 1

Combine marinade ingredients in a bowl. Add beef and stir to coat; let stand for ten minutes.

If using dried rice noodles, soak in warm ater to cover until softened about 30 minutes; drain. Divide rehydrated or fresh noodles among 3 large soup bowls. Place 1/3 of beef slices, bean sprouts, green onions, cilantro, and mint in each bowl.

Combine broth, lime slices, chili, and lemongrass in a pan and bring to a boil. Reduce heat and simmer for 10 minutes.

Ladle hot broth over noodles and meat in bowls. Season each serving with fish sauce, sesame oil and lime juice.