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Beef Rice-Noodle Soup

November 2006

Beef Rice-Noodle Soup

Yunhee Kim enlarge

By: Every Day with Rachael Ray Staff
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Key:
These recipes can be made in 30 minutes or less.Fast
Wine Pairing Icon

PAIR WITH:

Kendall-Jackson Vintner's Reserve Riesling 2005 (California)


  • 4 Servings
  • Prep 10 min
  • Cook 10 min

Ingredients:

  • 5 ounces rice noodles (rice vermicelli)
  • 2 cups bean sprouts (about 3/4 pound)
  • 1 pound deli roast beef, cut into ½-inch strips
  • 1 tablespoon vegetable oil
  • 1 jalapeño chile, seeded and thinly sliced crosswise
  • 3 scallions, thinly sliced (white and light green parts only)
  • One 14-ounce can beef broth
  • Salt
  • 1/3 cup cilantro leaves
  • Lime wedges, for serving

Hot stuff
Splash a little Tabasco or Asian chili sauce on the finished soup.

Directions:

  1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.

  2. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges.

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