Skip to main content New<> this month
Get the Allrecipes magazine

Asian-Themed Beef and Rice Noodle Soup

Rated as 4.46 out of 5 Stars
32

"A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 386
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  2. Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts


Per Serving: 386 calories; 5 69.2 14.7 22 1403 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

8.14.16 I had some london broil in the freezer, so I used that rather than round steak. Sliced it partially frozen, as thinly as I could, and the beef was so tender it just about melted in my...

Most helpful critical review

very tasty, but not spicy enough

Most helpful
Most positive
Least positive
Newest

8.14.16 I had some london broil in the freezer, so I used that rather than round steak. Sliced it partially frozen, as thinly as I could, and the beef was so tender it just about melted in my...

It had a great flavor. The noodles were very mushy which turned the kids off. Next time I'll make the noodles separately, and add them as we eat the soup.

Delicious

I added 1/2 teaspoon of red pepper flakes. Also 8 extra oz. of beef broth. Very good.

Loved this recipe, added squash, mushrooms, very versatile, can add any vegetable, definitely make again

This is quite tasty. I didn’t cut the noodles, leaving them intact. I added a dash of white pepper and tripled the Sriracha. Thank you for the recipe.

This was a hit with everyone at my fiber art retreat. I added half the brown sugar--2 Tablespoons rather than 1/4 cup. I also substituted broccoli for the peppers, because of dietary restricti...

very tasty, but not spicy enough