Recipe
Thai Beef Noodle Soup
By BFL Team
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon bottled, minced garlic
- 1 tablespoon bottled, minced ginger
- 2 stalks fresh lemongrass, peeled
- 2 cups water
- 2 (14-ounce) cans fat-free, less-sodium beef broth
- 1 pound flank steak, cut against the grain into thin, bite-size strips
- 4 ounces uncooked angel hair pasta
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 2 green onions, thinly sliced
- 1 jalapeno pepper, finely chopped
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger and
lemongrass; cook for three minutes. Add water and broth; bring to a boil. Add beef and pasta; cook five minutes or until beef is done. Remove from heat; stir in remaining ingredients. Let stand for five minutes. Discard lemongrass.