Ingredients
Scale
- 1 lb beef stew meat, sliced thin
- 8 oz egg noodles
- 4 cups beef broth
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tbsp soy sauce
- 2 tsp sesame oil
- Salt and pepper to taste
- Fresh parsley or scallions for garnish
Instructions
- Heat a large pot over medium heat and add sesame oil.
- Sauté onions, garlic, carrots, and celery until fragrant and vegetables are slightly tender.
- Add beef slices to the pot, cook until browned.
- Pour in beef broth and soy sauce, bring to a boil.
- Reduce heat and simmer for 30 minutes to develop flavors.
- Meanwhile, cook egg noodles according to package instructions, drain and set aside.
- Add cooked noodles to the soup, heat through, and season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
- For extra flavor, add a dash of fish sauce or mushrooms.
- Use homemade or store-bought beef broth for best taste.
- Adjust spice levels by adding chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg