Quick Asian Beef Vegetable Noodle Soup Recipes

ASIAN BEEF NOODLE SOUP

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.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

ASIAN GROUND BEEF NOODLE BOWLS

Steps:

• Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
• Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
• Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
• Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

ASIAN BEEF AND NOODLE SOUP

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.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Steps:

• Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
• Remove seasoning packets from ramen noodles; set aside.
• Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
• Stir in noodles. Bring to boil.
• Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
• Immediately remove from heat. Cover and let stand for five minutes.

ASIAN BEEF NOODLE SOUP

Steps:

• Sprinkle the salt on all sides of the short ribs.
• Heat the peanut oil over medium high heat in a large enameled Dutch oven or heavy bottomed pot.
• Sear the beef on all sides, about 15 minutes total. Remove the beef to a plate and pour fat into a small bowl.
• Measure three tablespoons of fat back into the pan but save the rest of the fat for a later step.
• Over medium heat, add mushrooms, scallions, garlic and ginger and cook for five minutes, stirring often with a wooden spoon.
• Add the star anise, cinnamon sticks, cloves and peppercorns and cook one minute.
• Add the sherry and cook to evaporate, about two minutes.
• Add the cilantro, coriander, soy sauce, chili paste, beef broth and water, then place the beef pieces back in along with any liquid that collected on the plate.
• Bring to a boil, partially cover and reduce to a simmer and cook for two hours.
• After two hours, cover tightly and turn off heat and let sit for 30 minutes.
• While beef is cooking, in a medium to large saute pan over medium heat, add two tablespoons of the reserved fat and once hot, add the shiitake mushrooms and cook, stirring often for five minutes.
• Add one last tablespoon of fat along with the onions and cabbage and cook for three minutes, stirring often.
• Add the carrots and jalapeno and cook one more minute.
• Toss in the bean sprouts with the hot vegetables, then remove to a plate or platter to cool. Set aside.
• Cook noodles according to package directions, drain, rinse under cold water and set aside. (our lo mien noodles cooked for six minutes)
• Once the beef is done, pick out the short ribs and pick the meat from the bones and gristle, shredding the meat into bite sized pieces. Set the meat aside and discard the scraps.
• Pour the broth through a strainer into a large sauce pan and use a wooden spoon to squeeze the solids to extract all liquid, then mix in the rice vinegar.
• Taste the broth and if too strong, dilute with a little water. Season if needed. We liked our broth strong and did not dilute or re-season. Bring the sauce pan up to a slow boil and keep hot on the stove top.
• To serve, place cooked noodles, shredded beef and cooked vegetables into serving bowls and toss with a fork or chop sticks to combine, then pour over boiling hot broth.
• Serve with cilantro, lime wedges and sliced scallion tops.