YOUR SOLIN GENERATED RECIPE
Ginger-Lemongrass Beef Rice Noodle Soup
Experience a fragrant and comforting bowl of rice noodle soup infused with fresh ginger and lemongrass, complemented by tender strips of lean beef and a perfectly poached egg. This soup delivers warmth, vibrant flavors, and a balance of textures, making it a delightful meal any time of day.
INGREDIENTS
4 oz Lean Beef Sirloin
1 cup cooked Rice Noodles
1 tbsp minced Fresh Ginger
1 stalk Lemongrass
1 clove minced Garlic
2 cups Low-Sodium Beef Broth
1 large Egg
1 cup chopped Baby Bok Choy
1 tbsp Lime Juice
1 tbsp chopped Fresh Cilantro
PREPARATION
Thinly slice the lean beef sirloin against the grain.
Bring the beef broth to a simmer in a medium saucepan. Add the bruised lemongrass stalk, minced ginger, and garlic to infuse the broth with aromatic flavors.
Allow the broth to simmer for 5 minutes, then remove the lemongrass stalk.
Add the sliced beef to the simmering broth and cook for 2-3 minutes until just cooked.
In a separate pot, prepare the rice noodles according to package instructions until tender, then drain.
Add the chopped baby bok choy to the broth for the last minute of cooking to wilt slightly.
Meanwhile, poach the egg by gently cracking it into a small bowl and sliding it into simmering water for about 3 minutes, or cook it to your preferred doneness.
Assemble the soup by placing the cooked rice noodles into a bowl, ladling the hot broth, beef, and bok choy over the noodles.
Top with the poached egg, drizzle with lime juice, and garnish with freshly chopped cilantro.
Serve immediately and enjoy your aromatic, flavorful bowl of Ginger-Lemongrass Beef Rice Noodle Soup.