Ginger Beef Noodle Soup

This beef noodle soup with tender beef strips, veggies, and rice noodles in a fiery ginger broth is easy to make and a great use for leftover steak.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 386 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons soy sauce
• 1 cup diced carrots
• 1 cup sliced cabbage
• 1 teaspoon oil, or as needed
• 1 teaspoon sriracha hot sauce, or more to taste
• 1 (32 fluid ounce) container beef broth
• 6 ounces round steak, thinly sliced
• 1 (8 ounce) package thin rice noodles, broken into pieces
• 0.25 cup brown sugar
• 0.5 green bell pepper, sliced
• 0.5 cup diced celery
• 0.25 cup onion, chopped
• 0.5 red bell pepper, sliced

Recipe Instructions

Step 1

Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.

Step 2

Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.