Ginger Beef Noodle Soup
This fiery beef noodle soup with ginger, soy sauce, and sriracha is a delicious way to use up leftover steak. Try not to eat the entire pot before anyone else shows up for dinner!
Ingredients
- 1 teaspoon oil or as needed
- 6 ounces round steak thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup onion chopped
- 32 fluid ounce container beef broth
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon sriracha hot sauce or more to taste
- 8 ounce package thin rice noodles broken into pieces
- 1 cup diced carrots
- 1 cup sliced cabbage
- ½ green bell pepper sliced
- ½ red bell pepper sliced
- ½ cup diced celery
Instructions
- 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.
- 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.
Notes
Cook’s Note
This soup works well with thinly sliced leftover steak. Add it when you stir in the broth so the meat warms through without becoming tough.
Replace rice noodles with udon noodles for a thicker texture.
Add freshly chopped cilantro, Thai basil, or green onions before serving.