Beef Noodle Soup
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~45 min |
| Source | The Cook's Encyclopedia of Soup by Debra Mayhew (pg 210) |
| Yield / serves | 4 servings |
| Rating | Yummy! |
Ingredients
- 1/4 oz dried porcini mushrooms
- 2/3 c boiling water
- 6 scallions
- 4 oz carrots
- 12 oz (or less) sirloin steak
- 2 T oil
- 1 garlic clove, crushed
- 1-inch piece fresh ginger root, peeled and minced
- 1 1/4 quarts beef stock
- 3 T light soy sauce
- 4 T dry sherry
- 3 oz thin egg noodles
- 1 c shredded spinach
- salt and freshly ground pepper
Preparation
Break the mushrooms into small pieces. Place in a bowl and pour the boiling water over, and leave to soak for 15 minutes.
Shred the scallions and carrots into 2-inch long, fine strips. Trim any fat off the meat and slice into thin strips.
Heat the oil in a large saucepan. Add the beef in batches and cook until brown, adding a little more oil if necessary. Remove the beef with a slotted spoon and drain on paper towels.
Add the garlic, ginger, scallions, and carrots to the pan and stir-fry for 3 minutes.
Add the beef, beef stock, mushrooms and their soaking liquid, soy sauce, and sherry. Season generously with salt and freshly ground black pepper and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Break up the noodles and add to the pan with the shredded spinach. Simmer for 5 minutes, until the beef is tender. Adjust the seasoning to taste before serving.
