Garlic-Ginger Beef & Noodle Soup
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Total Recipe Time: 25 to 30 minutes
Marinade Time: 30 minutes to 2 hours
Makes 4 servings
1 pound beef Top Sirloin Steak, cut 3/4 inch thick
2 tablespoons minced garlic, divided
3 teaspoons minced fresh ginger, divided
1 tablespoon sesame oil
4 cups reduced-sodium beef broth
4 ounces uncooked thin spaghetti or rice noodles, broken into thirds
1 package (12 to 16 ounces) frozen stir-fry vegetable blend
1 tablespoon reduced-sodium soy sauce (optional)
|1.||Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1 tablespoon garlic, 2 teaspoons ginger, sesame oil and beef in medium bowl; toss to coat. Cover and marinate in refrigerate 30 minutes to 2 hours.
|2.||Combine broth, remaining 1 tablespoon garlic and remaining 1 teaspoon ginger in stockpot; bring to a boil. Stir in pasta and vegetables; bring to boil. Reduce heat and cook, uncovered, 4 to 6 minutes or until pasta and vegetables are tender, stirring occasionally.
|3.||Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Keep warm.
|4.||Remove soup from heat; stir in beef and soy sauce, if desired.
Nutrition information per serving: 357 calories; 10 g fat (2 g saturated fat; 2 g monounsaturated fat); 0 mg cholesterol; 511 mg sodium; 29 g carbohydrate; 1.9 g fiber; 33 g protein; 9.0 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.0 mg iron; 30.5 mcg selenium; 5.2 mg zinc; 99.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.