-
1
In a soup pot Heat 2 Tablespoons of Canola and 1 teaspoon of sesame oil
-
2
Prepare the beef.
-
3
I like it thinly sliced and cut into 1 inch squares.
-
4
Add the beef to the hot oil.
-
5
Add half the ginger paste and half the garlic paste, 2 teaspoons each.
-
6
Cook until the beef is browned.
-
7
Remove beef to a plate.
-
8
Prepare vegetables.
-
9
Add more canola oil to pot if needed and add the onions, carrots, and peppers.
-
10
Saute until the onions are translucent.
-
11
About 2 minutes.
-
12
Add the other half of ginger paste and garlic paste and stir.
-
13
Add the cabbage and mushrooms and stir.
-
14
Cook the vegetables until the cabbage softens about 5 minutes.
-
15
Add the beef back to the pot and stir.
-
16
Add the soy sauce stir.
-
17
Scraping the bottom of the pan.
-
18
Add the beef stock and water and stir to combine.
-
19
Bring to a simmer and let cook for about 30 minutes to an hour .
-
20
Taste and add salt to taste.
-
21
Cook the noodles in a separate pot using directions on the package .
-
22
I cook mine just until they're almost fully cooked.
-
23
Drain and rinse in cold water to stop cooking.
-
24
Add the noodles to the soup when you're ready to eat.
-
25
Serve and enjoy.
-
26
Garnish with fresh chopped green onions.
-
27
I also added siracha to mine for a little spice.
