One cuisine that I always seem to have trouble with is Asian foods. Once in a while I nail it and other times theres just something off or missing. I have been dying to try an Asian soup but have been putting it off for fear of having another Asian kitchen fail. Luckily, I came up with a really delicious one!!! 

The broth is simmered with soy sauce, sesame oil, fresh ginger, red pepper flakes for a kick and some fresh garlic to infuse the flavors. You end up with a tasty base to the soup with a mild heat to it. Throw in some brown rice noodles, shredded carrots, sliced red bell peppers, a cheap cut of beef and some scallions to finish off this awesome beef & noodle soup! So, tonight skip the take out… save yourself the money and ensure the freshest ingredients! 

Asian Beef & Noodle Soup
serves 3-4

2- 32 oz containers organic vegetable stock
3/4 cup water
5 Tbsp soy sauce
2 tsp sesame oil
1/2 – 3/4 tsp crushed red pepper flakes
1 tsp rough chopped fresh peeled ginger
3 cloves garlic, smashed
3/4 lb swiss steak
1/2 cup shredded carrots
1 red bell pepper, thinly sliced
3-4 oz brown rice noodles (find in the Asian section of the grocery store)
sliced scallions for garnish

Pour the vegetable broth, water, soy sauce, sesame oil, red pepper flakes, ginger and garlic into a large pot. Bring to a boil then lower to simmer for 30- 40 minutes. Strain out the broth and discard the bits.

While the broth is simmering prepare the veggies and meat. Season the meat lightly with salt and pepper. You want everything nice and thin, they are going to cook very quickly.

Cook the noodles according to the package directions, drain and set aside.

Once the broth is finished. Place back on the stove without the flame on. Add the carrots, red bells and steak into the broth. Allow to cook for a few minutes.

Add the noodles to your bowls and pour the soup over top. Garnish with scallion.

HAPPY EATS!!!
*this is my original recipe*