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RECIPE: Chinese Beef, Vegetable and Noodle Soup

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Chinese Beef, Vegetable and Noodle Soup

  • 2 tablespoons sesame oil, divided
  • 1 pound lean ground beef (ground round or ground sirloin)
  • 2-3 very finely minced garlic cloves
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon onion powder
  • ¼ teaspoon Chinese five spice powder
  • 6-7 cups lower sodium beef broth
  • 1 ½ tablespoons unseasoned rice wine vinegar
  • 3 tablespoons less sodium soy sauce
  • 1-2 teaspoons sriracha sauce
  • 1 ½ cups diced carrots
  • 2-3 cups chopped Bok choy (green and white parts)
  • 8 ounces uncooked Asian wheat noodles (such as lo mein noodles)*
  • Crushed red pepper (optional garnish)

In a large stock pot over medium heat, add 1 tablespoon sesame oil and cook until heated. Add ground beef, garlic, ginger, five spice powder and onion powder. Cook until beef is thoroughly cooked. Remove beef mixture from pot and set aside, covered. Return stock pot to stove and add beef broth, rice wine vinegar, soy sauce, sriracha sauce and remaining 1 tablespoons sesame oil. Heat a couple minutes, then add carrots, bok choy and uncooked noodles. Bring to a boil and cook until noodles are tender, about 5 – 7 minutes (depending on which noodles you use.) Add beef mixture back to soup and cook, stirring frequently, until all ingredients are heated throughout. Ladle in bowls and sprinkle with a little crushed red pepper if desired. Makes about 4 large servings.

*Or substitute any favorite wheat-based Asian noodle or traditional spaghetti, linguine or fettucine noodles.

Recipe by culinary nutritionist and dietitian Kim Galeaz, RDN CD