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Asian Beef Noodle Soup With Coriander https://www.metro.ca/userfiles/image/recipes/nouilles-soupe-bœuf-coriandre-5034.jpg PT30M PT35M PT1H05M
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.
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marinade 10 oz (300 g) tenderized beef, sliced thin or sliced redgrill angus flank steak 4 cups (1 L) water 1 tsp. (5 mL) Salt Vegetables 1/2 cup (125 mL) broccoli florets 1/2 cup (125 mL) finely sliced carrots 1/2 cup (125 mL) bok choy or nappa cabbage 1/2 cup (125 ml) red pepper 1/2 cup (125 mL) green onions 1/2 cup (125 mL) snow peas 1/2 cup (125 mL) mushrooms 7 oz (200 g) egg noodles broth
Asian Beef Noodle Soup With Coriander

Asian Beef Noodle Soup With Coriander

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  • Lactose-free
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • marinade
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  • water


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  • 1 tsp.
    (5 mL)
    light soy sauce
  • 5 mL
    cornstarch
  • 10 oz
    (300 g)
    tenderized beef, sliced thin or sliced redgrill angus flank steak
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  • 4 cups
    (1 L)
    water
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  • 1 tsp.
    (5 mL)
    Salt

  • Vegetables
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  • 1/2 cup
    (125 mL)
    broccoli florets
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 1/2 cup
    (125 mL)
    finely sliced carrots
  • 1/2 cup
    (125 mL)
    bok choy or nappa cabbage
  • 1/2 cup
    (125 ml)
    red pepper
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  • 1/2 cup
    (125 mL)
    green onions
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  • 1/2 cup
    (125 mL)
    snow peas
  • 1/2 cup
    (125 mL)
    mushrooms
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  • 7 oz
    (200 g)
    egg noodles
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  • broth
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  • ready-to-use chicken broth

  • 1
    garlic clove crushed
  • 4
    slices fresh ginger
  • 2
    whole green onions
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  • 1/2 tsp.
    (2 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    thai fish sauce
  • 1 tsp.
    (5 mL)
    light soy sauce
  • 2 pinch
    chinese five spice blend or to taste
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  • organic sesame seed oil
Imprimer ma sélection

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.

Source : Metro

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