thai beef noodle soup

Ingredients thai beef noodle soup

8 oz rice noodles
3 tbsp oil divided
1 lb steak top round or NY strip
1/2 cup celery sliced on thin diagnal
1 tbsp minced garlic
2 medium sliced jalapenos
1/2 cup scallions sliced thinly
1/2 tsp ground cinnamon
4 can beef broth
2 tbsp fish sauce
1 tbsp garlic chili pepper sauce
1 cup bean sprouts
1 cup chopped cilantro

how to make thai beef noodle soup

Put a large pot of salted water on to boil.

Heat 2 tablespoons of oil over a medium high heat in a large skillet or soup pot. Pan fried steak 3 to 4 minutes on each side for medium rare. Remove to plate.

Reduce heat to medium and saute garlic in pan droppings until golden. Add jalapenos and stir fry until juices start to release.

Add celery scallions and cinnamon. Stirring, cook for 1 minute

Add broth fish sauce and garlic chili pepper sauce to vegetables. Bring to a boil. Boil for 2 minutes and turn heat to low.

Meanwhile slice beef into thin strips and set aside. Add any accumulated juices to soup.

Boil noodles according to the box directions. Rinse in cold water and drain. Toss with remaining oil to keep noodles separated.

Just before serving add bean sprouts to soup and stir for one minute

Divide noodles between four bowls top with reserved steak and ladle soup over. Garnish with cilantro and serve.