BEEF NOODLE BOWL

"Noodle bowls are comfort food in Asia."

1/4 cup low sodium soy sauce
1 Tbsp. Asian chili sauce
12 oz. beef stir-fry strips or 1/2-in. thick beef marinating steak such
as inside round, outside round or sirloin tip), cut in thin slices
5 cups low sodium chicken stock
3 slices 1/4-inch thick gingerroot
2 cloves garlic, sliced
2 cups sliced bok choy or shredded spinach leaves
Half a 12 oz. package refrigerated fresh steamed chow mein noodles
1/4 cup each: slivered sweet red pepper or carrot and diced green beans
Chopped green and fresh cilantro to garnish
Sesame oil

Combine soy sauce and chili sauce in large resealable freezer bag.

Add beef strips and set aside. Combine stock, gingerroot and garlic in stock pot and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes.

Stir in bok choy and noodles; return to simmer and cook for 3 minutes. Add beef and its marinade; return to simmer and cook for 3 minutes or until beef is just pink inside and noodles are tender.

Transfer about 1 cup noodles, meat and bok choy with tongs to each of 4 soup bowls. Top each with red pepper, green beans, onion and cilantro to taste and about 1 cup hot broth. Finish each with a few drops of sesame oil.

Makes 4 servings
Source: Beef Information Center