"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Asian Beef and Noodle Soup Recipe

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This recipe for Asian Beef and Noodle Soup, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton, Craig Leverton

Category:
Category:

Ingredients:  
Ingredients:  
8 cups low-sodium chicken broth

1 tablespoon grated fresh ginger

2 garlic cloves, minced

2 tablespoons fish sauce

teaspoon Chinese five-spice powder

4 (3-ounce) packages ramen noodles, broken into large pieces, seasoning packets discarded

1 small flank steak (about 1 pound), cut lengthwise into thirds and cut crosswise into 1/4-inch slices

head medium Napa cabbage, sliced thin crosswise (about 4 cups)

cup finely chopped fresh cilantro leaves

Directions:
Directions:
Assertive ginger, fish sauce, five-spice powder, and ramen noodles produce a flavor-packed one-dish meal in about 15 minutes.


1. Bring broth, ginger, garlic, fish sauce, and five-spice powder to boil in Dutch oven. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes.


2. Add noodles to simmering broth and cook, stirring occasionally, until nearly tender, about 2 minutes. Stir in beef and cabbage and simmer until cabbage is wilted and beef is cooked through, about 2 minutes. Add cilantro. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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