Asian-Themed Beef and Rice Noodle Soup

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Step: 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.

Step: 2

Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Per Serving: 386 calories; protein 14.7g; carbohydrates 69.2g; fat 5g; cholesterol 22.5mg; sodium 1403.3mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.