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Lunch / Dinner

Asian Steak & Noodle Soup

Since we’re not completely done with cooler temps, an Asian-inspired noodle soup will help you to ride it out. Quickly seared flank steak and spiced up boxed broth, creates a soup that’s just right. Beefy flavored and a snap to prepare, flank steak is one of the most versatile cuts of meat around. Cooking it quickly is the best way to get it tender. Serve the soup with Egg Foo Yong for a totally satisfying meal.


6 servings

Total Time

45 minutes

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Cook noodles according to package directions; drain.

Heat vegetable oil in a pot over medium-high. Add half the steak and sear 1 minute per side; transfer to a plate and repeat with remaining steak. Reduce heat to medium. Add onions, mushrooms, and carrots to pot; cover and sweat until softened, 5 minutes. Stir in ginger and garlic; cook until fragrant, 1 minute.

Deglaze pot with soy sauce and sherry, scraping up any brown bits; cook until nearly evaporated.

Stir in broth, cabbage, chili garlic sauce, sugar, fish sauce, five-spice powder, and sesame oil; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup 5 minutes. Stir in peas; simmer until crisp-tender, 3 minutes more.

Serve soup over noodles and top with steak, cilantro, and scallions.

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