Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!
2 tsp sesame oil
1 1/2 cups chopped scallions
16 oz top sirloin beef strips, cut into bite-size pieces
2 cups sliced shiitake mushrooms
1 1-inch piece fresh ginger, minced
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cayenne pepper
1 clove garlic, minced
4 cups reduced-sodium beef broth
8 oz snow peas, sliced lengthwise
1 carrot, sliced into matchsticks
2 tbsp minced fresh lemongrass
1 tbsp reduced-sodium tamari or soy sauce
1/4 tsp ground black pepper
6 oz 100% buckwheat soba noodles
2 tbsp chopped fresh parsley
In a large Dutch oven or pot, heat oil on medium. Add scallions and sauté, stirring often, for 1 minute. Add beef, mushrooms, ginger, coriander, paprika and cayenne and sauté for 4 minutes. Add garlic and sauté for 1 more minute.
Add broth and 4 cups water. With a wooden spoon, scrape up browned bits from bottom of pot. Add peas, carrot, lemongrass, tamari and black pepper. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Add noodles and simmer gently for 10 more minutes, until noodles are al dente and vegetables are tender. Garnish with parsley.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.
Classic beef Stroganoff is a Russian dish made by simmering strips of beef in a stew and swirling in velvety sour cream. Our slow-cooker version has all the flavor of the original recipe but with less fuss. Serve over whole-grain broad noodles or brown rice.