Ingredients
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6 oz Light N' Fluffy ® Medium Noodles
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3 tbsp canola oil
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12 oz sirloin beef strips
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1 tsp pepper
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1/4 tsp salt
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1 onion, thinly sliced
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1 carrot, thinly sliced on the diagonal
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2 celery ribs, thinly sliced on the diagonal
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2 tbsp ginger, minced and divided
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2 cloves garlic, minced
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4 cups reduced sodium beef broth
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2 tbsp oyster sauce
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2 tbsp hoisin sauce
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2 tbsp soy sauce
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2 tbsp rice wine vinegar
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1 tbsp sesame oil
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4 green onion, thinly sliced on the diagonal
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3 tbsp pickled ginger, chopped
Steps
1
Heat oil in Dutch oven or large saucepan set over high heat. Cook beef strips, pepper and salt for 5 to 8 minutes or until starts brown; transfer to plate. Stir in onion, carrots, celery, 1 tbsp minced ginger and garlic. Cook for 3 to 5 minutes or until veggies start to soften.
2
Stir in broth, 2 cups water, oyster sauce, hoisin sauce, soy sauce and rice wine vinegar; bring to a boil. Reduce heat to medium.
3
Stir in noodles and cook for 10 minutes or until noodles are tender. Stir in sesame oil, remaining minced ginger and beef strips.
4
Garnish with green onion and pickled ginger before serving.
Tips
For spicy ginger beef, add 1 to 2 thinly sliced Thai chilies to soup
Comments
Recipe provided by Light ‘n Fluffy