Description
A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!
Ingredients
- 1 teaspoon oil, or as needed
- 6 ounces round steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup onion, chopped
- 1 (32 fluid ounce) container beef broth
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon sriracha hot sauce, or more to taste
- 1 (8 ounce) package thin rice noodles, broken into pieces
- 1 cup diced carrots
- 1 cup sliced cabbage
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- ½ cup diced celery
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4