Pepper Steak Noodle Soup Recipe

Name: Pepper Steak Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt and pepper; 1 lb whole wheat spaghetti; 34 lb thin-cut beef sirloin steak, very thinly sliced and patted dry; 1 ½ teaspoons ground coriander (about 1/2 palmful); 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 1 large green bell pepper, seeded quartered lengthwise and thinly sliced; 1 large red bell pepper, seeded quartered lengthwise and thinly sliced; 1 inch fresh gingerroot, grated; 3 -4 garlic cloves, finely chopped; 1 teaspoon five-spice powder (about 1/3 palmful); ¼ cup sherry vinegar or ¼ cup dry sherry; 6 cups vegetable stock or 6 cups beef stock; ¼ cup tamari (eyeball the amount) or ¼ cup low-sodium tamari (eyeball the amount); 2 tablespoons cornstarch; 1 large bunch scallion, thinly sliced on an angle; crisp bean sprouts, a couple of handfuls; cilantro leaf, for garnish

Servings: persons

salt and pepper
1 lb whole wheat spaghetti
34 lb thin-cut beef sirloin steak, very thinly sliced and patted dry
1 ½ teaspoons ground coriander (about 1/2 palmful)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 large green bell pepper, seeded quartered lengthwise and thinly sliced
1 large red bell pepper, seeded quartered lengthwise and thinly sliced
1 inch fresh gingerroot, grated
3 -4 garlic cloves, finely chopped
1 teaspoon five-spice powder (about 1/3 palmful)
¼ cup sherry vinegar or ¼ cup dry sherry
6 cups vegetable stock or 6 cups beef stock
¼ cup tamari (eyeball the amount) or ¼ cup low-sodium tamari (eyeball the amount)
2 tablespoons cornstarch
1 large bunch scallion, thinly sliced on an angle
crisp bean sprouts, a couple of handfuls
cilantro leaf, for garnish

1
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2
Meanwhile, season the steak with salt, pepper and the coriander.
3
In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat.
4
Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
5
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes.
6
Stir in the ginger, garlic and five-spice powder and toss for a minute or two.
7
Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil.
8
In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more.
9
Add the steak, scallions and bean sprouts to the soup and turn off the heat.
10
To serve, twist bundles of the whole wheat noodles around a fork and place in bowls.
11
Pour in the soup and top with the cilantro.

10715

kcal

Calories

702

Fat

Carbs

1012

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: salt and pepper, 1 lb whole wheat spaghetti, 34 lb thin-cut beef sirloin steak, very thinly sliced and patted dry, 1 ½ teaspoons ground coriander (about 1/2 palmful), and more.

Yes, Pepper Steak Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Steak Noodle Soup

How did you like this recipe?

Frequently Asked Questions