Ginger Beef Noodle Soup
Description
This beef noodle soup with tender beef strips, veggies, and rice noodles in a fiery ginger broth is easy to make and a great use for leftover steak.
Ingredients
•
1 teaspoon oil, or as needed
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6 ounces round steak, thinly sliced
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/4 cup onion, chopped
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1 (32 fluid ounce) container beef broth
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1/4 cup brown sugar
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2 tablespoons soy sauce
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1 teaspoon ground ginger
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1 teaspoon sriracha hot sauce, or more to taste
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1 (8 ounce) package thin rice noodles, broken into pieces
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1 cup diced carrots
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1 cup sliced cabbage
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1/2 green bell pepper, sliced
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1/2 red bell pepper, sliced
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1/2 cup diced celery
Directions
1
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.
2
Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.