Quick Asian Beef, Vegetable & Noodle Soup --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
  2. 2 tablespoons minced garlic, divided
  3. 3 teaspoons minced fresh ginger, divided
  4. 1 tablespoon sesame oil
  5. 4 cups reduced-sodium beef broth
  6. 4 ounces uncooked thin spaghetti or rice noodles, broken into thirds
  7. 1 package (12 to 16 ounces) frozen stir-fry vegetable blend
  8. 1 tablespoon reduced-sodium soy sauce (optional)


  1. Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1 tablespoon garlic, 2 teaspoons ginger, sesame oil and beef in medium bowl; toss to coat. Cover and marinate in refrigerate 30 minutes to 2 hours.
  2. Combine broth, remaining 1 tablespoon garlic and remaining 1 teaspoon ginger in stockpot; bring to a boil. Stir in pasta and vegetables; bring to boil. Reduce heat and cook, uncovered, 4 to 6 minutes or until pasta and vegetables are tender, stirring occasionally.
  3. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Keep warm.
  4. Remove soup from heat; stir in beef and soy sauce, if desired.
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