NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Beef Sirloin

50 g Dry Rice Noodles

1 tbsp Fresh Ginger (grated)

1 stalk Lemongrass (chopped)

1 clove Garlic (minced)

1 cup Low-Sodium Beef Broth

1 medium Carrot (sliced)

1 cup Bok Choy (chopped)

1 tsp Low-Sodium Soy Sauce

PREPARATION

• 1

  Prepare the ingredients by thinly slicing the lean beef sirloin against the grain, grating the ginger, chopping the lemongrass, mincing the garlic, slicing the carrot, and chopping the bok choy.

• 2

  In a medium pot, heat a small splash of water or broth over medium heat and add the garlic, ginger, and lemongrass. Sauté until fragrant, about 1-2 minutes.

• 3

  Add the beef slices to the pot and briefly sear until they're just browned on the outside, about 2-3 minutes.

• 4

  Pour in the low-sodium beef broth and bring to a simmer. Add the sliced carrot and let simmer for 5 minutes to allow the flavors to meld.

• 5

  Meanwhile, cook the rice noodles according to package instructions until al dente. Drain and set aside.

• 6

  Add the bok choy to the simmering broth and continue to cook for another 2 minutes until tender yet crisp.

• 7

  Stir in the low-sodium soy sauce, then add the prepared rice noodles to the soup. Heat through for an additional minute.

• 8

  Taste and adjust seasoning if needed before serving hot.