Ingredients:
2 tablespoons soy sauce
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
1 boneless beef top sirloin steaks, about 1 inch thick
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
2 (14 ounce) cans beef broth
1 cup fresh snow peas, cut diagonally into 1 inch pieces
1 1/2 cups hot cooked fine egg noodles, ramen noodles will work too ( just don’t use the flavor package)
1 green onions, cut diagonally into thin slices
1 teaspoon oriental sesame oil
red bell peppers, strips for garnish
Directions:
Combine the soy sauce, ginger, and pepper flakes in small bowl. Spread mixture evenly over both sides of steak. Marinate on a plate at room temperature for 15 minutes.
Heat deep skillet over medium high heat; add oil and heat until hot.
Drain steak and reserve the soy sauce mixture (there will only be a small amount of mixture left). Add steak to skillet and cook 4 to 5 minutes per side. Remove and let stand for 10 minutes.
Add mushroom to skillet and stir fry for 2 minutes. Add broth, snow peas, and the reserved soy sauce mixture; bring to a boil. Scrape the bottom to get the browned meat bits up. Reduce heat to medium and stir in noodles.
Cut the steak across the grain into 1/8 inch slices, and then cut each slice into 1-inch pieces. Stir into the soup; heat through. Add onion, and sesame oil.
Ladle into soup bowl and garnish with red bell pepper strips.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.