Asian Beef Noodle Soup With Coriander
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h 5 min |
servings
Recipe ingredients
- Marinade
- 1 Tbsp. (15 mL) water
- 1 tsp. (5 mL) light soy sauce*
- 1 rounded tsp. (5 mL) cornstarch*
- 10 oz. (300 g) tenderized beef, sliced thin or sliced RedGrill Angus flank steak
- 4 cups (1L) water
- 1 tsp. (5 mL) salt
- Vegetables
- ½ cup (125 mL) each of broccoli florets, finely sliced carrots, bok choy or nappa cabbage, red pepper, green onions, snow peas, mushrooms
- 7 oz. (200 g) egg noodles
- Broth
- 3½ cups (900 mL) ready-to-use chicken broth*
- 1 garlic clove crushed
- 4 slices fresh ginger
- 2 whole green onions
- ½ tsp. (2 mL) sugar*
- 1 Tbsp. (15 mL) Thai fish sauce
- 1 tsp. (5 mL) light soy sauce*
- 2 pinches Chinese five spice blend* or to taste
- A few drops Irresistible Organic Sesame Seed Oil*
- 1 Tbsp. (15 mL) dry sherry (optional)
Preparation
Marinate beef for 20 minutes in marinade.
In a pot, bring salted water to a boil.
Plunge marinated beef into water, stir gently to separate slices and cook 1 minute. Drain and set aside.
Blanch vegetables separately, cooling immediately in cold water. Set aside.
Cook noodles al dente. Cool under cold running water. Set aside.
In a large pot, combine broth ingredients and simmer 10 minutes. Strain for a clear broth.
Add meat, vegetables, and noodles to hot broth and bring to a boil for a few seconds. Serve immediately.
Suggestion
Shrimp or finely sliced chicken can be substituted for beef.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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