Vietnamese inspired beef noodle soup
You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home. Be sure to trim all the fat off the steak for the tastiest bowl of soup.
220 cal
Serves 4
Prep time
0h 15m
Cook time
0h 20m
Total time
0h 35m
Ingredients
Directions
-
Step 1
In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, soy sauce and lime juice. -
Step 2
In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain. -
Step 3
Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.
Tips
-
If you want a more well done steak in your soup, stir the steak into the broth and cook for about 3 minutes.
Nutritional information
Per serving (1 of 4)
- Calories
- 220
- Protein
- 18 g
- Sodium
- 580 mg
- Potassium
- 330 mg
- Total fat
- 4 g
- Saturated fat
- 2 g
- Cholesterol
- 30 mg
- Carbohydrates
- 28 g
- Fibre
- 2 g
- Sugars
- 3 g
- Added sugars
- 0 g
