Pepper Steak Noodle Soup
August 2010
Makes: 4 servings
- Salt and pepper
- 1 pound whole wheat spaghetti
- 3/4pound thin-cut beef sirloin steak, very thinly sliced and patted dry
- 1 1/2teaspoons ground coriander (about 1/2 palmful)
- 2 tablespoons peanut or vegetable oil
- 1 large green bell pepper--seeded quartered lengthwise and thinly sliced
- 1 large red bell pepper--seeded, quartered lengthwise and thinly sliced
- 1 1-inch piece fresh ginger, grated
- 3 - 4 cloves garlic, grated or finely chopped
- 1 teaspoon five-spice powder (about 1/3 palmful)
- 1/4cup sherry vinegar or dry sherry
- 6 cups vegetable or beef stock
- 1/4cup tamari or low-sodium tamari (eyeball the amount)
- 2 tablespoons cornstarch
- 1 large bunch scallions, thinly sliced on an angle
- A couple of handfuls crisp bean sprouts
- Cilantro leaves, for garnish
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
- Meanwhile, season the steak with salt, pepper and the coriander. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
- Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. Stir in the ginger, garlic and five-spice powder and toss for a minute or two. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
- To serve, twist bundles of the whole wheat noodles around a fork and place in bowls. Pour in the soup and top with the cilantro.