Beef Noodle Soup

Beef Noodle Soup Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
If you have the time, freeze the steak for 20 minutes prior to preparation for easier slicing.


Serves 4

Recipe from

Cooking Light

Nutritional 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


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


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.


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

Carolyn Malcoun,

Cooking Light

August 2013
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