Japanese Beef and Noodles Big Bowl

Japanese Beef and Noodles Big Bowl
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
  • 2 cups fresh bean sprouts
  • 1 large egg
  • 1 ½ cups (1-inch) sliced green onions
  • 8 cups fat-free beef broth
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • + 13 more ingredients
    • 4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
    • 2 large egg whites
    • 2 tablespoons sugar
    • 8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
    • 2 cups fresh bean sprouts
    • 1 tablespoon grated peeled fresh ginger
    • 4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
    • 1 large egg
    • 1 ½ cups (1-inch) sliced green onions
    • 2 large egg whites
    • 8 cups fat-free beef broth
    • 2 tablespoons sugar
    • ¼ cup low-sodium soy sauce

Beat egg whites and egg at medium speed of a mixer 1 minute; set aside. Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. ...

View full recipe at My Recipes

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