- 1 teaspoon oil, or as needed
- 6 ounces round steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup onion, chopped
- 1 (32 fluid ounce) container beef broth
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon sriracha hot sauce, or more to taste
- 1 (8 ounce) package thin rice noodles, broken into pieces
- 1 cup diced carrots
- 1 cup sliced cabbage
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 cup diced celery
- 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.
- 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.
05/14/2018
recipepes.com
Asian-Themed Beef and Rice Noodle Soup, recipe
PT15M
PT1H
5
455 calories
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