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Asian Beef and Noodle Soup
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Prep Time:
45 minutes
Total Time:
1 hour 10 minutes
Experience exotic flavors in this vibrant veggie-packed soup with bold oriental undertones!
Ingredients:
  • 3 ounces uncooked cellophane noodles
  • 1 tablespoon dark sesame oil
  • 1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
  • 2 teaspoons finely chopped garlic
  • 2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
  • 6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
  • 2 cups finely sliced bok choy
  • 1 cup julienne strips (matchstick-size) carrots
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 2 medium green onions, chopped (2 tablespoons)
Instructions:
  • Soak a bundle of cellophane noodles in warm water in a medium bowl for 10 to 15 minutes or until softened. Drain and then cut the noodle bundle into thirds. Cover and set aside.
  • In a 5- to 6-quart Dutch oven, heat oil over medium-high heat. Cook beef, garlic, and mushrooms for 5 to 6 minutes, stirring occasionally, until beef is no longer pink.
  • Add all remaining ingredients except for the noodles and onions. Bring to a boil, then simmer over medium-low heat. Cover and cook for 14 to 15 minutes, stirring occasionally, until the beef is tender.
  • Combine the noodles into the sauce, cover, and let them simmer for 2 to 3 minutes until they are heated through. Garnish with a sprinkle of fresh onions before serving.

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