Beef Rice-Noodle Soup

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Beef Rice-Noodle Soup
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

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

Preparation

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.

Heat the oil in the same pan over medium heat. Add the jalapeno 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.