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Beef Noodle Soup

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 4
If you have the time, freeze the steak for 20 minutes prior to preparation for easier slicing.

Ingredients

  • 3 cups fat-free, lower-sodium beef broth
  • 2 cups hot water
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons five-spice powder
  • 1/8 teaspoon salt
  • 1 (1-inch) piece fresh ginger, thinly sliced
  • 3 ounces uncooked rice noodles
  • 4 cups chopped baby bok choy (about 2)
  • 12 ounces boneless sirloin steak, thinly sliced
  • 1 cup fresh bean sprouts
  • 2 teaspoons Sriracha (hot chile sauce)
  • 12 basil leaves
  • 8 jalapeño pepper slices
  • 8 lime wedges

Nutrition Information

  • calories 227
  • fat 4.4 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 20.5 g
  • carbohydrate 26.3 g
  • fiber 2 g
  • cholesterol 31 mg
  • iron 3.2 mg
  • sodium 572 mg
  • calcium 102 mg

How to Make It

  1. Combine first 6 ingredients in a large saucepan over high heat; bring to a boil. Remove ginger with a slotted spoon; discard. Add noodles to pan; cook 2 minutes. Stir in bok choy and beef; cook 2 minutes or until noodles are done and bok choy wilts. Place about 1 1/2 cups soup in each of 4 bowls. Top each serving with 1/4 cup bean sprouts, 1/2 teaspoon Sriracha, 3 basil leaves, 2 jalapeño slices, and 2 lime wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.