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Vietnamese-Style Soup With Beef

Vietnamese-Style Soup With Beef

Nutrition Facts
  • cal. (kcal) 452
Vietnamese-Style Soup With Beef
  • Makes: 4 servings
  • Prep: 14 mins
  • Cook: 7 mins
  • Carb Grams Per Serving: 40

Ingredients

  • 4 ounces thin rice noodles
  • 1 pound sirloin steak frozen for 15 minutes prior to cooking (makes slicing easier)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 1 - inch piece peeled ginger, thinly sliced
  • 6 cups low-sodium beef broth
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • 1/4 pound snow peas
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups fresh bean sprouts
  • Cilantro, basil and lime wedges (optional)

Directions

  1. Cook the noodles according to package directions; drain.
  2. Cut the steak into very thin slices; season with the salt, cloves, cinnamon and allspice.
  3. In a soup pot, heat the canola oil over medium-high heat. Add sliced steak and cook, stirring frequently, about 3 minutes or until edges have browned but meat is still pink in the middle.
  4. Add the garlic and ginger; cook 30 seconds. Add the broth, fish sauce and honey; bring to a boil. Reduce heat and add the snow peas, mushrooms, bell pepper and noodles; simmer 3 minutes.
  5. Ladle the soup into bowls, top with the bean sprouts and garnish with the cilantro, basil and lime wedges if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 452 cal., 18 g total fat (6 g sat. fat), 40 g carb. (4 g fiber), 32 g pro.

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