YOUR SOLIN GENERATED RECIPE
Ginger-Lemongrass Beef Noodle Soup
Savor a nourishing bowl of ginger-lemongrass beef noodle soup, featuring tender lean beef slices melded with fragrant broth infused with fresh lemongrass and ginger. Light rice noodles, crisp bok choy, and earthy shiitake mushrooms create a delightful texture contrast, while a hint of garlic and carrot adds warmth—an ideal balance of flavors for a clean, revitalizing meal.
INGREDIENTS
6 oz Lean Beef Sirloin
50 g Rice Noodles
1 cup Low-Sodium Chicken Broth
1 stalk Fresh Lemongrass
1 tsp Fresh Ginger
1 clove Garlic
1/2 cup Shiitake Mushrooms
1 cup Baby Bok Choy
1 small Carrot
Handful Fresh Cilantro (optional)
1 Lime Wedge (for serving)
PREPARATION
Thinly slice the lean beef sirloin against the grain into bite-sized pieces.
Bring the low-sodium chicken broth to a simmer in a medium saucepan.
Bruise the lemongrass stalk by gently hitting it with a rolling pin and add it to the broth along with the fresh ginger and minced garlic.
Add sliced carrots and shiitake mushrooms to the simmering broth, letting the flavors meld for about 3-4 minutes.
Add rice noodles to the broth and cook according to package instructions, typically 3-5 minutes, until tender.
Just before serving, stir in the baby bok choy, allowing it to wilt slightly in the hot broth.
Remove the lemongrass stalk and adjust seasoning with salt and pepper if desired.
Ladle the soup into bowls, adding the thin slices of beef, which will warm gently in the hot broth.
Garnish with fresh cilantro and serve with a lime wedge on the side for an extra burst of brightness.