Description
A delicious and hearty beef and rice noodle soup, perfect for a cozy meal.
Ingredients
Scale
- 500 grams Beef, thinly sliced (Use sirloin or flank steak for best tenderness.)
- 200 grams Rice Noodles (Medium-width noodles absorb the broth beautifully.)
- 4 cups Chicken Stock (Homemade adds depth but store-bought works.)
- 2 tablespoons Peanut Butter (Essential for creamy texture.)
- 2 cloves Garlic, minced (Adds an aromatic boost.)
- 1 tablespoon Ground Cumin (Infuses warmth and depth.)
- 1 tablespoon Ground Coriander (Enhances the flavor profile.)
- 2 tablespoons Soy Sauce (Adds umami and saltiness.)
- 1 tablespoon Sesame Oil (Rich flavor enhancer.)
- 1 cup Bean Sprouts (Provides a fresh crunch.)
- 1 cup Cilantro, fresh leaves (Brightens the dish.)
- 1 Red Chili, diced (Optional for heat.)
- Lime Juice (Freshly squeezed for balance.)
- Salt and Pepper (To taste.)
Instructions
- In a bowl, combine sliced beef with soy sauce, sesame oil, minced garlic, ground cumin, ground coriander, salt, and pepper. Let it marinate for 30 minutes.
- In a large pot, simmer chicken stock over medium heat. Whisk in peanut butter until smooth and creamy.
- Cook the rice noodles according to the package instructions until al dente. Drain thoroughly.
- Heat a pan over high heat and stir-fry the marinated beef for 2-3 minutes until browned.
- Add the cooked noodles to the pot with the broth, then gently stir in the seared beef.
- Ladle the soup into bowls and generously top with bean sprouts, cilantro, and diced red chili.
Notes
- Feel free to adjust the spice level by adding more or fewer red chilies.
- For added flavor, consider garnishing with lime wedges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 mg