Spicy Asian Beef and Noodle Soup

Spicy Asian Beef and Noodle Soup
Photo by Oxmoor House

Ingredients

  • 3 (14-ounce) cans less-sodium beef broth
  • 1 cup thinly sliced fresh basil leaves
  • 2 (3 1/2-ounce) packages fresh shiitake mushrooms
  • 8 ounces uncooked whole wheat angel hair pasta
  • 8 ounces uncooked whole wheat angel hair pasta
  • 3 tablespoons minced peeled fresh ginger
  • 2 (3-inch) cinnamon sticks
  • + 29 more ingredients
    • 2 (3-inch) cinnamon sticks
    • ¼ cup diagonally sliced green onions (about 2 onions)
    • 4 cups water
    • 1 pound flank steak, trimmed
    • 1 cup thinly sliced fresh basil leaves
    • ¼ cup minced shallots (about 2)
    • 1 cup bean sprouts
    • ¼ cup rice vinegar
    • ¼ cup minced shallots (about 2)
    • ¼ teaspoon crushed red pepper
    • 2 teaspoons dark sesame oil, divided
    • ¼ teaspoon crushed red pepper
    • 8 lime wedges
    • ¼ cup fish sauce
    • 3 (14-ounce) cans less-sodium beef broth
    • 2 teaspoons dark sesame oil, divided
    • ¼ cup diagonally sliced green onions (about 2 onions)
    • 4 cups water
    • 2 cups diagonally cut fresh snow peas
    • 1 cup bean sprouts
    • 8 lime wedges
    • 2 cups diagonally cut fresh snow peas
    • 1 pound flank steak, trimmed
    • 3 tablespoons minced peeled fresh ginger
    • 2 (3 1/2-ounce) packages fresh shiitake mushrooms
    • 5 whole star anise
    • ¼ cup fish sauce
    • 5 whole star anise
    • ¼ cup rice vinegar

Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minute...

View full recipe at My Recipes

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