Hearty Beef Noodle Soup

Hearty Beef Noodle Soup
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 3 cups
    (750 mL)

    frozen, mixed asian stir-fry vegetables

  • 6 cups
    (1 1/2 L)

    beef broth

  • 1/2 lb
    (225 g)

    rice vermicelli

  • 3/4 lb
    (340 g)

    beef fondue meat

  • 2

    green onions, cut on the diagonal

  • 4 Tbsp.
    (60 mL)

    fresh coriander leaves

  • 1

    lime, juiced

  • To taste fresh lemon grass, chopped

  • To taste salt and pepper


In a large saucepan, heat the oil. Lightly brown the frozen, mixed vegetables.

Moisten the vegetables with the beef broth. Bring to a boil.

Place a serving of rice vermicelli in each bowl and top with some beef fondue slices*.

Pour the boiling broth with vegetables over the beef and noodles, making sure to cover the meat completely.

Sprinkle some green onions and coriander leaves. Add a dash of lime juice and, if desired, some lemongrass.

As the beef is very thinly sliced, there's no need to cook it first. It will cook the minute it comes in contact with the piping hot broth.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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