Asian Themed Beef And Rice Noodle Soup Recipes

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ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

ASIAN BEEF AND NOODLE SOUP



Asian Beef and Noodle Soup image

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

3 ounces uncooked cellophane noodles
1 tablespoon dark sesame oil
1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
  • Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
  • Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
  • Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1300 mg

ASIAN BEEF NOODLE SOUP



Asian Beef Noodle Soup image

Make and share this Asian Beef Noodle Soup recipe from Food.com.

Provided by mama smurf

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces boneless beef sirloin
2 tablespoons soy sauce
8 cups beef stock
2 slices fresh ginger (thin slices)
1 garlic clove, minced
2 cups rice vermicelli, broken into 3-inch pieces
2 carrots, peeled and shredded
2 cups napa cabbage or 2 cups bok choy, shredded
2 cups bean sprouts
1/8 cup chopped fresh cilantro
3 green onions, sliced
1 teaspoon toasted sesame seed oil

Steps:

  • Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
  • In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
  • Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
  • Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6

ASIAN BEEF AND NOODLES



Asian Beef and Noodles image

Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients-all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. -Laura Stenberg, Wyoming, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 546mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

Categories     Noodle Soup

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

HANOI BEEF AND RICE-NOODLE SOUP



Hanoi Beef And Rice-Noodle Soup image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 7h

Yield Six to eight servings

Number Of Ingredients 23

5 pounds beef bones
5 pounds oxtails
2 pounds short ribs
2 large onions, unpeeled, halved and studded with 8 whole cloves
3 shallots, unpeeled
1 2-ounce piece of fresh ginger, unpeeled
8 star anise (see note)
1 cinnamon stick
4 medium parsnips, cut into 2-inch chunks
2 teaspoons salt
1 pound sirloin steak
2 scallions, thinly sliced
1 tablespoon minced fresh coriander leaves
2 medium onions, sliced very thin
1/4 cup hot chili sauce (see note)
1 pound 1/4-inch dried rice sticks (see note)
1/2 cup fish sauce
Freshly ground black pepper
2 cups fresh bean sprouts
2 fresh red chili peppers, sliced, with seeds removed
2 limes cut into wedges
1 bunch fresh mint, leaves only
1 bunch basil, leaves only (use Asian basil if available)

Steps:

  • Make the beef broth (this takes about a day to prepare but can be made ahead of time and frozen). Clean the beef bones under cold running water, then place them in a pot, cover with water and soak overnight at room temperature.
  • The next day, place the beef bones, oxtails and short ribs in a large stockpot. Cover with water and bring to a boil. Cook for 10 minutes, then drain and rinse the pot and the bones.
  • Return the bones to the pot, add 6 quarts of water and boil. Skim the foam off the surface and stir occasionally. Add 3 quarts of water and bring to a boil. Skim whatever residue rises to the top. Turn heat to low.
  • Meanwhile, char the clove-studded onions, shallots and ginger - either by piercing them with a fork and holding them over a gas flame or by putting them in the broiler - until they release their fragrance. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the broth and simmer for 1 hour.
  • Remove the short ribs and cut the meat away from the bones. Reserve the meat, discard the fat and return the bones to the pot. Continue simmering the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough water to cover the bones.
  • Meanwhile, cut the sirloin steak against the grain into paper-thin slices, roughly 2 inches by 2 inches. Slice the meat from the short ribs paper-thin. Set aside.
  • In a small bowl, combine the scallions, coriander and half the onion slices. Place the remaining onion slices in another small bowl and stir in the hot chili sauce, blending well.
  • Soak the rice sticks in warm water for 30 minutes. Drain and set aside.
  • Discard all the bones from the broth. Strain the broth into a clean pot through a strainer or colander lined with a double layer of dampened cheesecloth. Refrigerate for several hours to allow the fat to rise to the top and harden. Remove the fat, heat the broth and add the fish sauce. When the broth boils, reduce the heat and simmer.
  • In another pot, boil 4 quarts of water and put in the soaked rice sticks. Drain immediately. Divide the rice sticks among 6 to 8 large soup bowls and top them with the sliced meats. Bring broth to a rolling boil and ladle it directly over the meat in each bowl (the boiling broth will cook the raw sirloin instantly). Garnish with the scallion mixture and freshly ground black pepper.
  • Serve the onions in hot chili sauce and the accompaniments on the side.

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