Quick Asian Beef, Vegetable & Noodle Soup Soups, Stews & Chilis
Be the first to rate this recipe!
Servings
Serves 6
Prep Time
10 minutes
Cook Time
15 minutes
Cooking Methods
Pan Frying or Sauté
Pan Broiling
Stir Fry
Beef Type
Round
Ingredients
- 1-1/2 lbs. boneless beef round tip steak, cut 1/4 to 1/8 inch thick
- 2 packages (3 oz. each) Oriental-flavored instant ramen noodles, broken up
- 3 cans (13-3/4 to 14-1/2 oz. each) ready-to-serve beef broth
- 3 cups water
- 2 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 package (16 oz.) frozen stir-fry vegetable mixture
Instructions
Stack beef steaks; cut lengthwise 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 a boil. Stir in noodles; bring to a boil. Cook and stir 3 minutes.
Stir in steak slices and contents of seasoning packets. Immediately remove from heat. Let stand, covered, 5 minutes.
Tips from Our Cook
The quick-cooking steak slices should be added to the soup at the last minute, then immediately remove the soup from the heat so as not to overcook beef.
Nutritional Information
Nutrition information per serving: 350 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 69 mg cholesterol; 1468 mg sodium; 31 g carbohydrate; 3.4 g fiber; 31 g protein; 4.8 mg niacin; .4 mg vitamin B6; 2.5 mcg vitamin B12; 4.8 mg iron; 31.7 mcg selenium; 6.2 mg zinc.
