I made this recipe last night. Instead of regular beef broth, I substituted some Thai Ginger broth I recently discovered in the store, located right next to the other broths and also made by Swanson. I also then omitted the ginger and also the jalapenos (didn't want it too spicy). I also added cilantro as an additional garnish, as I've had Pho like that before. With those changes, this dish was DELICIOUS!!
Beef Noodle Soup
If you have the time, freeze the steak for 20 minutes prior to preparation for easier slicing.
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- Calories: 227
- Fat: 4.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.2g
- Protein: 20.5g
- Carbohydrate: 26.3g
- Fiber: 2g
- Cholesterol: 31mg
- Iron: 3.2mg
- Sodium: 572mg
- Calcium: 102mg
- 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.
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