Beef Noodle Soup

9 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Cindy Barr
Yield
Serves 4
By Carolyn Malcoun
August 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 227
  • Fat 4.4g
  • Satfat 1.4g
  • Monofat 1.4g
  • Polyfat 0.2g
  • Protein 20.5g
  • Carbohydrate 26.3g
  • Fiber 2g
  • Cholesterol 31mg
  • Iron 3.2mg
  • Sodium 572mg
  • Calcium 102mg

How to Make It

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.

Chef'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.

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Ratings & Reviews

Bekarajo's Review

JessicaAnnLewis
July 08, 2014
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!!

JessicaAnnLewis's Review

mrsdlh
November 19, 2013
N/A

lesliefo's Review

lesliefo
September 10, 2013
As others have mentioned, it's very bland without the garnishes. With the garnishes, mine ended up way too hot (to be fair, I used sambal oelek instead of srirachi since that's what I had on hand). On the pro side, it was an ok way to get some bok choy in to our diet.

VWeisman's Review

werdenka
August 27, 2013
I made this for my family and they were disappointed, as was I. It was bland and the Chinese 5 spice added a sweetness that was out of place in a pho-type soup. The Sriracha and jalapeños didn't help and by the time we had finished, the noodles had soaked up the broth and it looked kind of gloppy. Not worth the trouble to tweak all the issues. Will try a true pho not a "faux" pho. ; - )

Kapasac117's Review

Bekarajo
August 25, 2013
This soup was very bland. I was craving pho, and this recipe left me sorely disappointed. It really wasn't worth the work.

Rglosem's Review

VWeisman
August 07, 2013
N/A

mrsdlh's Review

Rglosem
August 03, 2013
Maybe I used too many noodles (I thought I measure it correct...) but the noodles absorbed all the broth/water! It turned in to beef flavored spaghetti. Also, I don't care for spicy food so I didn't add jalapenos or Sriracha; it was so bland and disgusting. You have to add the spice factor. My husband suggested to cook the noodles separate next time and add them to the broth once served in a bowl (how restaurants do it...). He liked the flavors in his dish since he added the pepper and hot sauce, but we both didn't care for how the "soup" turned out.

werdenka's Review

Kapasac117
July 17, 2013
Very Versatile Recipe.I Added Leeks And Carrots And Extra Sriacha And Basil. Will Make Again Soon!
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