Asian Beef and Noodle Soup

Asian Beef and Noodle Soup

from bettycrocker.com
45 min

Take a trip to the Orient with every mouthful of this veggie-packed and boldly flavored soup!

Ingredients

  • 3 ounces uncooked cellophane noodles
  • 1 tablespoon dark sesame oil
  • 1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
  • 2 teaspoons finely chopped garlic
  • 2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
  • 6 cups Progresso™ beef flavored broth (from two 32-ounce cartons)
  • 2 cups finely sliced bok choy
  • 1 cup julienne strips (matchstick-size) carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 2 medium green onions, chopped (2 tablespoons)

Directions

  1. 1

    Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.

  2. 2

    Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.

  3. 3

    Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.

  4. 4

    Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.