Thai Beef Noodle Soup
1/2-16 oz bag (8oz) Thin Rice Noodles
3 tablespoons oil, divided
1 lb steak, top round or NY strip
1 tablespoon minced garlic
1-8 oz package sliced mushrooms
1/2 cup celery, sliced on thin diagonal
1/2 cup scallions, sliced thinly
1/2 teaspoon ground cinnamon
4-14 1/2 oz cans beef broth
2 tablespoons Fish Sauce
1 tablespoon Garlic Chili Pepper Sauce
1 cup bean sprouts, rinsed
Garnish: Chopped cilantro
This flavorful soup is a favorite in small Bangkok restaurants.
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
6-2 cup servings
Put a large pot of salted water on to boil.
Heat 2 tablespoons of oil over a medium-high heat in a large skillet or soup pot. Pan-fry steak 3-4 minutes on each side for medium rare. Remove to plate.
Reduce heat to medium and sauté garlic in pan drippings until golden. Add mushrooms and stir-fry until juices start to release.
Add celery, scallions and cinnamon. Stirring, cook for one minute.
Add broth, Fish Sauce, and Garlic Chili Pepper Sauce to vegetables. Bring to a boil. Boil for 2 minutes and turn heat to low.
Meanwhile, slice beef into thin strips and set aside. Add any accumulated juices to soup.
Boil noodles according to box directions. Rinse in cold water and drain. Toss with remaining oil to keep noodles separate.
Just before serving, add bean sprouts to soup and stir for one minute.
Divide noodles between 6 bowls, top with reserved steak and ladle soup over. Garnish with cilantro and serve.
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