Seared Beef and Noodle Soup
If you can't find rice noodles, substitute 8 ounces of capellini, or angel hair pasta; cook it until al dente, according to package instructions.
Everyday Food, March/April 2003
- Prep Time 45 minutes
- Total Time 45 minutes
- Serves 4
Yield Serves 4
- 1/2 pound rice noodles
- 1 1/4 pounds beef sirloin (about 1 inch thick)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 10 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 6 cups beef stock or reduced-sodium canned broth
- 3 tablespoons soy sauce
- 2 teaspoons rice-wine vinegar
- 2 carrots, cut into thin strips
- 1/2 Napa cabbage, shredded
- 2 scallions, including green parts, thinly sliced
- 1 cup bean sprouts
- Place rice noodles in a large heatproof bowl; pour boiling water over noodles. Let sit until translucent but still slightly chewy, 5 to 10 minutes. Drain, and set aside.
- Heat a large saucepan over medium-high. Season beef with 1/2 teaspoon each salt and pepper, and rub with 1 tablespoon oil. Sear beef in pan until golden brown, 3 to 4 minutes. Sear other side, 3 to 4 minutes more. Remove beef.
- Reduce heat to medium. Add remaining tablespoon oil, mushrooms, and garlic; cook, scraping up any browned bits, until mushrooms are tender, 3 to 5 minutes.
- Add stock, soy sauce, vinegar, and 2 cups water to the pan; bring to a boil over medium-high heat. Remove from heat; stir in carrots, cabbage, scallions, and bean sprouts.
- Cut beef diagonally into very thin slices. Ladle the broth and vegetables into serving bowls, and place the noodles and sliced beef on top.
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