YOUR SOLIN GENERATED RECIPE
Lemongrass Beef Rice Noodle Soup
A vibrant and aromatic soup featuring tender lean beef, delicate rice noodles and bright flavors of lemongrass and ginger. This dish perfectly balances savory beef with refreshing citrus notes, creating a comforting bowl that's indulgent yet wholesome.
INGREDIENTS
4 ounces Lean Beef Sirloin
1 cup Rice Noodles (cooked)
1 stalk Lemongrass
1 tablespoon Fresh Ginger
2 cloves Garlic
2 cups Low-Sodium Beef Broth
1/2 cup White Button Mushrooms
1 teaspoon Sesame Oil
2 tablespoons Fresh Cilantro
1/2 teaspoon Red Chili Flakes
PREPARATION
Thinly slice the lean beef sirloin into bite-size strips, and set aside.
Bruise the lemongrass stalk by lightly crushing it with the back of a knife, then tie it into a knot to release its aromatic oils.
In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the bruised lemongrass to the pot along with the low-sodium beef broth. Bring the mixture to a simmer to infuse the broth with the lemongrass and ginger flavors.
Stir in the sliced mushrooms and let them cook for 2-3 minutes until tender.
Add the rice noodles to the simmering broth and cook according to package directions, usually about 3-4 minutes.
Introduce the beef strips to the broth and cook for an additional 2-3 minutes until the beef is just cooked through. Avoid overcooking to keep the beef tender.
Season the soup with red chili flakes, and adjust salt if needed.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot and enjoy the bright, aromatic flavors of this comforting soup.