Spicy Beef Soup With Cello Noodles

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

You need 1 ingredient. The key ingredients include: ["2 ounces flank steaks, shredded", "2 tablespoons vegetable oil", "1 tablespoon chinese fermented black beans, rinsed and chopped", "1 teaspoon garlic, minced", "1 quart chicken stock", "1 (2 ounce) package cellophane noodles, soaked 20 minutes in hot water, then drained and cut in 3 "" pieces (Available in Chinse markets. They're made from mung bean flour and look a lot like rice stick noodle)", "1 teaspoon cayenne (to taste) or 1 teaspoon chili oil (to taste)", "2 tablespoons dark soy sauce", "½ teaspoon sesame oil", "1 scallion, cut 1 inch pieces", "½ teaspoon cornstarch", "1 dash pepper", "1 teaspoon dark soy sauce"].

Yes, Spicy Beef Soup With Cello Noodles 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.