NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Beef Stew Meat (142g)

1 oz Dry Rice Noodles (28g)

1 Large Egg (50g)

1 cup Chopped Bok Choy (70g)

1 Medium Carrot, sliced (61g)

1/4 Medium Yellow Onion, diced (28g)

2 Garlic Cloves, minced (6g)

2 cups Low Sodium Beef Broth (480g)

3 Tbsp Fresh Mixed Herbs

PREPARATION

• 1

  In a medium pot, heat a small amount of oil over medium heat and add the diced onion and minced garlic. Sauté until translucent and aromatic.

• 2

  Add the lean beef stew meat to the pot and sear until browned on all sides.

• 3

  Pour in the low sodium beef broth and bring to a simmer. Allow the beef to cook for about 20-25 minutes until tender.

• 4

  While the beef simmers, cook the rice noodles according to the package instructions. Drain and set aside.

• 5

  Add the sliced carrot and chopped bok choy to the broth and continue to simmer for an additional 5 minutes until the vegetables are just tender.

• 6

  In a separate small pot, boil water and gently add the egg. Cook for about 7 minutes for a soft-boiled center. Peel and set aside.

• 7

  Assemble the soup by placing the cooked rice noodles in a serving bowl, ladling the hot broth with beef and vegetables over the noodles.

• 8

  Slice the soft-boiled egg in half and add on top of the soup. Garnish with the fresh herbs.

• 9

  Serve hot and enjoy your aromatic, nourishing beef noodle soup.