Asian Beef And Noodle Soup Recipes

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.

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.

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.

Steps:

• In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
• Stir in bok choy. Simmer over medium heat 3 minutes.
• Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
• Stir in seasoning packets, oil and soy sauce.

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.

Steps:

• Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown.
• When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar.
• Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes.
• When ready to eat, boil the noodles in salted boiling water until tender. Drain.
• Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook.
• Serve at once.
• If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!