Spicy Beef and Ramen Noodle Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 403.4
- Total Fat: 15.9 g
- Cholesterol: 56.7 mg
- Sodium: 1,754.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.8 g
- Protein: 31.6 g
View full nutritional breakdown of Spicy Beef and Ramen Noodle Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 bag, frozen asian veggies
1/2 tbsp canola oil
2 garlic cloves, minced
1 tbsp, low sodium soy sauce
2 tbsp siracha, or to taste
32 ounce beef broth
1 package ramen noodles, seasoning packet discarded or save for another use
1 pound steak, thinly sliced (flank, skirt, strip)
Directions
Bring a large pot of water to a simmer over medium-high heat. Keep water hot to cook noodles.
Saute veggies in the canola oil in a stock pot over medium-high heat. Cook for about 5 minutes. Add the garlic, chili paste, and cook for 2 minutes stirring constantly. Add the beef broth and bring to a simmer.
At this point, drop the noodles into the hot water and cook the rest of the soup while the noodles are cooking. Once a simmer is reached in the soup pot, add the beef, cooking until just done 5-8 minutes. Drain the noodles and add to the soup. Ladle into bowls.
Serving Size: makes 4 servings
Saute veggies in the canola oil in a stock pot over medium-high heat. Cook for about 5 minutes. Add the garlic, chili paste, and cook for 2 minutes stirring constantly. Add the beef broth and bring to a simmer.
At this point, drop the noodles into the hot water and cook the rest of the soup while the noodles are cooking. Once a simmer is reached in the soup pot, add the beef, cooking until just done 5-8 minutes. Drain the noodles and add to the soup. Ladle into bowls.
Serving Size: makes 4 servings
