by Elise Schwartz | February 9, 2010 8:01 PM
Who out there gets a thrill from taking a not so healthy recipe, swapping ingredients and giving it your own spin to make it into a beautiful, flavorful Maximized recipe?? Well, when I’m not inventing my own dishes, that is what I do and love it, especially when we need a quick fix for dinner after a long day of work!
This particular recipe is adapted from the Betty Crocker Soups and Stews e-Cookbook thanks to my mom sending me the link for it a couple months ago. (Thanks mom!!) Remember that beef stock I made a while ago, well we still had some reserved in the freezer, so I thawed it out right on the stove top minutes before pulling this soup together. Delicious! You will love the deep flavor of this Asian inspired beef soup!
Asian Beef & Noodle Soup
Makes 6 Servings
3 oz uncooked rice noodles (omit if on Advanced Plan)
1 tsp coconut oil
1 Tbsp dark sesame oil, organic
1 1/2 lb boneless top sirloin steak, grass fed, cut into bite size strips
4 tsp minced garlic
7 oz organic shiitake mushrooms, cleaned and sliced
6 cups organic, salt free beef broth (homemade is best)
2 cups finely sliced bok choy, organic
1 cup organic carrots, julienned like match sticks (omit if you are on Advanced Plan)
1 1/2 tsp fresh ginger, finely diced
1/4 tsp ground black pepper
2 medium green onions, organic, sliced
1.) Soak rice noodles in bowl of boiling hot water for 10-15 minutes until softened. Cut noodles into thirds, cover and set aside.
2.) Heat a teaspoon of coconut oil and 1 Tablespoon of sesame oil in dutch oven over medium-high heat. Saute beef strips, mushrooms and garlic about 5-6 minutes until beef is no longer pink.
3.) Stir in remaining ingredients except onion and noodles. Heat to boiling then reduce heat to medium-low. Cover; cook 14-15 minutes, stirring occasionally until beef is tender.
4.) Stir in noodles and heat thru 2-3 minutes until noodles are hot. Right before serving, sprinkle with sliced green onion.
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