Soup season is my favorite of them all and I wanted to share this Mongolian Beef Soup and it is our family’s most requested during the cold months!
- 1½ lb beef flank steak, trimmed of fat
- 2 bunches green onions
- 1 to 2 Tbsp vegetable oil
- 2 Tbsp grated fresh ginger
- 5 cloves garlic, minced
- 1 (32-oz) box reduced-sodium beef broth
- ¼ cup packed dark brown sugar
- ¼ cup reduced-sodium soy sauce
- 1 (3-oz) pkg ramen noodles, flavor packet discarded
- 1 Tbsp cornstarch
- 1 Tbsp water
- Toasted sesame seeds (optional)
- Thinly steak slice across the grain. Cut strips crosswise into 1½ inch pieces. Bias-slice the green onions; separate the white and green portions. In a 4- to 5-quart pot cook half of the meat in 1 Tbsp hot oil over medium-high until browned. Remove from pot. Repeat with remaining meat and oil.
- Add white portions of the green onions, the ginger, and garlic to pot. Cook and stir over medium 3 minutes or until softened. Stir in broth, sugar, and soy sauce. Bring to boiling. Break ramen noodles into large pieces. Stir into soup.
- In a small bowl combine cornstarch and water. Stir into soup. Cook and stir 3 minutes or until mixture is bubbly. Stir in beef and green portions of onions; heat through. If desired, sprinkle with sesame seeds.
Main Total Servings 4 Calories477477 Fat (g) 17 17 Sat. Fat (g) 6 6 Protein (g) 42 42 Carb (g) 35 35 Fiber (g) 2 2 Sodium (mg) 1082 1082