Cook Time: 1 hour 30 min
1 pound trimmed boneless rib-eye steak (1.25 pounds untrimmed)
1/4 cup lower-sodium soy sauce
2 tablespoons sugar $
2 tablespoons sherry
1 tablespoon dark sesame oil
1 teaspoon freshly ground black pepper
8 garlic cloves, minced
4 ounces cellophane noodles (Bean Curd Noodles)
8 ounces fancy or exotic mushroom blend (Shiitake, Baby Portobello, Oyster)
2 medium carrots
6 cups no-salt-added beef stock
8 ounces water-packed extra-firm tofu, drained and cubed
1 red jalapeño pepper, sliced
1 bunch green onions, trimmed and cut into 2-inch pieces
1 teaspoon salt, to taste
- Place beef in freezer for 20 minutes. Remove from freezer; cut across the grain into very thin slices. Place beef in a medium bowl. Add soy sauce, sugar, sherry, sesame oil, pepper, and garlic; toss well to combine. Marinate in refrigerator for 1 hour.
- Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.
- In separate pan, heat sesame oil and sauté mushrooms until nearly cooked. Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.
- Heat a Dutch oven over high heat. Add beef mixture to pan; stir-fry 3-4 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with mushrooms, carrots, tofu, jalapeño, and onions. Bring mixture just to a simmer; simmer gently for ~10. Stir in salt to taste.
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Looks great and I’ve been looking for more brothy soup recipes.
Yumm, this soup sounds delicious!