After reading the recipe for Martha Stewart’s Seared Beef and Noodle Soup, this Examiner decided to make her own soup–similar, but with a few twists! Try it out below! It’s enough for dinner for four (and maybe some leftovers!)
Kitchen Tools You’ll Need:
–1 large non-stick saucepan (big enough to hold several 8 cups of liquid + veggies)
–1 pot large enough to cook your spaghetti in
–plate (for the sirloin to rest)
–large cutting board
–measuring cups and spoons
Ingredients You’ll Need:
–1 can of bean sprouts
–1 pound-ish (give or take) of sirloin steak
–8 ounces of angel hair pasta
–8 ounces of fresh mushrooms, sliced
–1 carrot, thinly sliced into strips
–3 garlic cloved, minced
–3 tablespoons of soy sauce (reduced sodium to be healthier!)
–2 teaspoons of apple cider vinegar
–6 cups of beef broth (reduced sodium to be healthier!)
–2 tablespoons of olive oil
–1/4 onion, thinly sliced
–1/2 Napa cabbage (the green part, don’t chop up the white), chopped finely
–salt and pepper to taste
–garlic powder to taste
1: Cook the pasta according to the box directions until al dente. Be sure to salt the water first, and dollop a bit of olive oil in the water as well before boiling. Drain the pasta and let sit. While you’re cooking the pasta, prepare the veggies.
2: Season both sides of the sirloin well with salt, pepper, and garlic powder. Rub it in using 1 tablespoon of the olive oil (you don’t really have to measure the olive oil, just drizzle it on to the sirloin and rub it in with your fingers). Make sure the sirloin is well-oiled.
3: Heat the saucepan up until hot. Then add the sirloin to the saucepan and sear on both sides for 3-4 minutes each on medium-high heat, until the meat is well browned. Remove from the heat and set aside on the plate.
4: In the saucepan, add the other tablespoon of oil and turn the heat to medium. Then add the mushrooms and garlic. Season the mushrooms with salt and pepper to taste. Cook the mushrooms until browned and tender (approximately 3 minutes).
5: Add the beef broth and 2 cups of water, along with soy sauce and vinegar. Turn the heat up, bring the liquid to a boil and let it cook down for about 5 to 7 minutes. Turn the heat down to medium-low and add the carrots, cabbage, onions, and bean sprouts.
6: Let the soup cook for another 5 minutes. Meanwhile, cut the beef into very thin diagonal strips. If you want them bite-sized, cut them in half as well. Add the beef and noodles, and let the soup cook for another 2-3 minutes. Ladle the soup out, and you’re done!
All of these ingredients can be picked up at a Winston-Salem Lowes Foods or Harris Teeter. To see this week’s grocery specials for Lowes Foods, click here. To see the specials for Harris Teeters, click here.