Thai Beef Noodle Soup
Originally included 8oz sliced mushrooms but I replaced them with the jalapeños since I'm allergic and love a kick in taste.
Thai Beef Noodle Soup
Originally included 8oz sliced mushrooms but I replaced them with the jalapeños since I'm allergic and love a kick in taste.
Cooking Instructions
- 1
Put a large pot of salted water on to boil.
- 2
Heat 2 tablespoons of oil over a medium high heat in a large skillet or soup pot. Pan fried steak 3 to 4 minutes on each side for medium rare. Remove to plate.
- 3
Reduce heat to medium and saute garlic in pan droppings until golden. Add jalapenos and stir fry until juices start to release.
- 4
Add celery scallions and cinnamon. Stirring, cook for 1 minute
- 5
Add broth fish sauce and garlic chili pepper sauce to vegetables. Bring to a boil. Boil for 2 minutes and turn heat to low.
- 6
Meanwhile slice beef into thin strips and set aside. Add any accumulated juices to soup.
- 7
Boil noodles according to the box directions. Rinse in cold water and drain. Toss with remaining oil to keep noodles separated.
- 8
Just before serving add bean sprouts to soup and stir for one minute
- 9
Divide noodles between four bowls top with reserved steak and ladle soup over. Garnish with cilantro and serve.
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