Beef Noodle SoupSubmitted by: KALIPURNA
IntroductionThis is my attempt at Pho, a Vietnames soup. It's a wintertime comfort food for me. I don't usually measure, so please feel free to add whatever vegetables are in the fridge and have at it! This is my attempt at Pho, a Vietnames soup. It's a wintertime comfort food for me. I don't usually measure, so please feel free to add whatever vegetables are in the fridge and have at it!
8 oz top sirloin (cut into thin strips)
1 Tbsp olive oil
1 tsp sesame oil
2 Tbsp ginger, minced
2 cloves garlic, minced
1/2 white or yellow onion sliced
2 carrots sliced thin, diagonally
1 can low sodium chicken or beef broth
2 tsp fish sauce
1 Tbsp soy sauce
1 head bok choy, or 4 baby bok choy
1/2 package chow mein or rice noodles (already prepared)
Garnish and condiments:
Fresh basil leaves
1 tsp crushed peanuts
1/4 cup mung bean sprouts, fresh only please!
Thai chili sauce
2-3 slices jalepeno pepper
Prepare condiments and garnish. Arrange pepper, lime, basil, etc. on a plate if serving family style.
Slice meat thinly and set aside.
Slice, chop or mince all vegetables and set aside. I usually use a platter and arrange everything in the order I am going to cook it.
Heat olive oil in large stock pot or work. Add garlic and ginger. Stir fry until fragrant. Add meat and stir fry until cooked. Add carrots, onion and sesame oil, stiry until onions are translucent. Add broth, soy sauce, fish sauce and water, let simmer.
Clean and wash bok choy. If using baby bok choy, just cut them in half or quarters and throw them in. If using full size, cut into 2" slices. Add to simmering broth.
Let simmer until bok choy is just wilted. Serve immediately and add plenty of garnishes. That's the best part!
Number of Servings: 8
Recipe submitted by SparkPeople user REMORAN.