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For a complete meal, serve this rich, slightly spicy soup with a hint of green onions and ginger with a green salad.
Ingredients
Rice noodle, wrapped
6 oz, or vermicelli
Peanut oil
2 tsp
Uncooked green onion (s)
4 medium, white and green parts, cut and chopped
Jalapeño peppers
1 medium, seeded and minced
Ginger root
1 tbsp, minced
Lean round of beef, uncooked
6 oz, or sirloin steak, defatted and chopped
Beef broth without MG
7 cup (s)
Low sodium soy sauce
2 tablespoon (s)
Frozen peas
½ cup (s), miniature
Coriander
2 tbsp, chopped
Pepper or spicy sauce
1 tsp, or to taste
Instructions
Using sharp scissors, cut the noodles into 3-inch (7.5-cm) pieces.
Heat oil in a medium saucepan over medium-high heat. Add the white portion of the green onions, jalapeno peppers, ginger, and sauté for 1 minute. Add beef and sauté until golden brown, about 3 minutes, stirring constantly. Add the broth and soy sauce and bring to a boil.
Reduce the heat to medium-low, partially cover, and simmer for 10 minutes (if necessary, skim the fat from the surface during cooking).
Add the noodles and peas and simmer until the noodles are barely tender about 3 minutes. Remove from the heat and add the green portion of the scallions, cilantro, and chili sauce. Serve hot. Makes approximately 250 mL (1 cup) per serving.
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