Oriental Beef Noodle Soup Recipe


Main Ingredient


 Lean boneless top round steak2 Pound
 Water4 1⁄2 Cup (72 tbs)
 Cornstarch1 Tablespoon
 Beef flavored bouillon granules2 Teaspoon
 Vegetable cooking spray1
 Peanut oil2 Teaspoon
 Thinly sliced celery1⁄2 Cup (8 tbs)
 Sliced green onions1⁄4 Cup (4 tbs)
 Minced fresh ginger root1 Teaspoon
 Sliced fresh mushrooms2 Cup (32 tbs)
 Canned water chestnuts8 Ounce, drained (1 Can)
 Cracked pepper1⁄2 Teaspoon
 Cooked fine egg noodles2 Cup (32 tbs) (Hot Cooked Without Salt Or Fat)
 Snow pea pods1 1⁄2 Cup (24 tbs), trimmed and cut diagonally into 1-inch pieces (Fresh)
 Sesame oil2 Teaspoon


Partially freeze steak; trim fat from steak.
Slice steak diagonally across grain into 1/8-inch strips.
Set aside.
Combine water, cornstarch, and bouillon granules in a medium bowl; stir until smooth, and set aside.
Coat a wok or large nonstick skillet with cooking spray; add peanut oil.
Place over medium-high heat until hot.
Add celery, onions, and gingerroot; stir-fry 3 minutes or until vegetables are crisp-tender.
Remove from wok.
Add steak; stir-fry 3 minutes or until browned.
Add cornstarch mixture, mushrooms, water chestnuts, and pepper, stirring well.
Cover and cook over medium heat 10 minutes.
Stir in noodles, snow peas, and sesame oil; cook an additional 5 minutes or until thoroughly heated.