Ingredients
Scale
- 1 lb beef stew meat, sliced into thin strips
- 8 oz wide egg noodles
- 4 cups beef broth
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- Fresh parsley and sliced green onions for garnish
Instructions
- In a large pot, sauté diced onion and garlic until fragrant.
- Add the sliced beef and cook until browned.
- Pour in beef broth, soy sauce, and sesame oil; bring to a simmer.
- Add carrots and celery; cook until vegetables are tender.
- Meanwhile, cook noodles separately until al dente.
- Remove beef and vegetables from broth; add cooked noodles to the soup.
- Return beef and vegetables to the pot; season with salt and pepper.
- Serve hot, garnished with fresh parsley and green onions.
Notes
- Adjust soy sauce and seasoning to taste.
- You can add bok choy or spinach for extra greens.
- Use rice noodles for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg