Spicy asian inspired soup with beef and broccoli. Served with rice. Will jazz up your taste buds and awaken your senses!
4 to 5
8 oz. straight-cut rice noodles
4 cups beef broth
2 cups of water
½ cup low sodium soy sauce
12 oz. beef steak strips
2 table spoons olive oil
1 bag frozen copped broccoli
2 Tablespoons Butter
½ yellow onion chopped
4 large minced garlic cloves
2 Tablespoons hoisin sauce
2 to 3 Tablespoons chili garlic sauce
¼ cup rice wine vinegar
salt and pepper
No nutrition information available
In medium to large stock pot add broth, water, soy sauce, a dash of salt and pepper. Place on medium high heat.
While base of soup is heating...In a wok cook strips of steak in olive oil season with salt and pepper. Cook until just slightly pink. While in wok use spatula to cut strips of steak in to ½ inch chunks.
Add contents of wok to broth mixture in stock pot. Also frozen broccoli. Continue to cook mixture on medium high heat.
Using wok again add onions, garlic, butter, salt and pepper. Cook contents until slightly brown and caramelized. Then added chili sauce and hoisin sauce. Stirring often allow mixer to thicken and brown. Next add vinegar to deglaze wok and loosen mixer. Now add contents of wok to broth.
Allow to cook and reduce slightly about 10 min.
While soup is finishing you will cook noodles.
Add noodles to 4 quarts salted boiling water. Stir to keep noodles seperate. Boil until al dente 5 minutes. Next drain noodles and rinse under cold running water about 1 min. And drain access water
Ladle soup into bowls and top with desired amount of noodles. Now you may enjoy!