Asian-style Beef & Ginger Soup

MAKES 4 SERVINGS

HANDS-ON TIME 15 MINUTES

TOTAL TIME 30 MINUTES

4 tsp vegetable oil, divided

1 sirloin steak (about 375 g)

3 green onions, white and green parts chopped and separated

1 clove garlic, minced

3 tbsp grated fresh ginger

4 cups sodium-reduced beef broth

1/3 cup hoisin sauce

2 tbsp sodium-reduced soy sauce

8 oz ramen noodles

1 cup bean sprouts

1 carrot, julienned

4 tsp Fried Garlic (recipe, this page)

1 Thai bird's-eye pepper, seeded and chopped (optional)

In skillet, heat 2 tsp of the oil over medium-high heat; cook steak, turning once, until cooked as desired, about 6 minutes for medium-well. Transfer to cutting board; tent with foil and let stand for 10 minutes. Slice steak against the grain.

Meanwhile, in large saucepan, heat remaining oil over medium heat; cook white parts of green onions and garlic until onion has softened, 2 to 3 minutes. Add ginger; cook, stirring, for 1 minute. Add broth, 4 cups water, hoisin and soy sauces; bring to boil. Reduce heat; simmer for 5 minutes.

Meanwhile, in pot of boiling salted water, cook noodles for 3 minutes; drain and divide among bowls. Top with broth. Arrange steak, bean sprouts and carrot over top. Sprinkle with remaining green onions, Fried Garlic and chili pepper (if using).

PER SERVING about 500 cal, 32 g pro, 11 g total fat (2 g sat. fat), 68 g carb (3 g dietary fibre, 10 g sugar), 55 mg chol, 950 mg sodium, 3 mg iron.

Fried Garlic Separate cloves from 1 head of garlic; slice thinly. In small skillet, heat 1/3 cup vegetable oil over medium-high heat; cook sliced garlic until just starting to brown, about 2 minutes. Using slotted spoon, transfer to paper towel-lined plate. (Makeahead: Garlic can be stored at room temperature for up to 5 days. Filtered garlic cooking oil can be stored for up to 1 month at room temperature.)