Beef and Rice Noodle Soup

By Janet-2

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

Details

Servings 3

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.