Spicy Asian Beef and Noodle Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 5.0g
  • Saturated fat: 1.7g
  • Protein: 20.5g
  • Carbohydrate: 27.8g
  • Cholesterol: 22mg
  • Iron: 2.9mg
  • Sodium: 773mg
  • Calories from fat: 19%
  • Fiber: 4.9g
  • Calcium: 41mg


  • 1 pound flank steak, trimmed
  • 2 teaspoons dark sesame oil, divided
  • 1/4 cup minced shallots (about 2)
  • 3 tablespoons minced peeled fresh ginger
  • 4 cups water
  • 1/4 cup rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 3 (14-ounce) cans less-sodium beef broth
  • 8 ounces uncooked whole wheat angel hair pasta
  • 5 whole star anise
  • 2 (3-inch) cinnamon sticks
  • 2 (3 1/2-ounce) packages fresh shiitake mushrooms
  • 2 cups diagonally cut fresh snow peas
  • 1/4 cup fish sauce
  • 1 cup thinly sliced fresh basil leaves
  • 1 cup bean sprouts
  • 1/4 cup diagonally sliced green onions (about 2 onions)
  • 8 lime wedges


  1. Cut steak diagonally across grain into thin slices.
  2. Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  3. While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.
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