Recipe: Beef Noodle Soup recipe with Oriental Touch for Deb

Beef noodle soup
Perfect for a starter or light dinner/lunch.

10 / 8 1/4 oz dried porcini mushrooms
6 spring onions
115 g/ 4 oz carrots
350 g/ 12 oz rump steak
30 ml/ 2 tbsp oil
1 garlic clove, crushed
2.5 cm/1 in piece fresh root ginger, peeled and chopped
1.2 litres/2 pints beef stock
45 ml/3 tbsp light soy sauce
60 ml/ 4 tbsp dry sherry
75 g/3 oz thin egg noodles
75 g/ 3 oz spinach, shredded
salt and pepper

Break the mushrooms into small pieces, place in a bowl and pour over 150 ml of boiling water. Leave to soak for 15 minutes. Shred the spring onions and carrots into 5 cm long fine strips. Trim any fat off the meat and slice into thin strips. Heat the oil in a large saucepan and cook the beef in batches until brown. Remove the beef with a slotted spoon and drain on kitchen paper. Add the garlic, ginger, onions and carrots to the pan and sir-fry for 3 minutes. Add the beef stock, the mushrooms and their soaking liquid, soy sauce, sherry and seasoning. Bring to the boil and simmer for 10 minutes. Break up the noodles slightly and add to the pan with the spinach. Simmer gently for 5 minutes or until the beef is tender. Adjust the seasoning before serving.

Beef Noodle Soup
Recipe By : Mary Ann Valuska
Serves : 8

1 1/2 Lbs. boneless beef - cubed
2 Tbls. vegetable oil
2 tsp. onion salt
1 tsp. garlic salt
1/2 cup white vinegar
1 cup beef broth - low fat okay
1 1/2 qts. water
1 Lb. egg noodles - unprepared

In large, oven-proof skillet or a Dutch oven, brown beef cubes in oil and salts. Add vinegar to pan. Simmer for 5 minutes. Add beef broth and water to pan. Cover pan and bake in 350 degree oven for 1 1/2 hours. Remove from oven, bring to boil on stovetop, and add noodles. Boil for 20 minutes.