Beef Noodle Soup

Photo: Iain Bagwell; Styling: Cindy Barr

If you have the time, freeze the steak for 20 minutes prior to preparation for easier slicing.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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. 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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