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“This is one of those recipes that made me wanna run to the grocery store as soon as I saw it. Hello, dinner! Recipe is from Rachael Ray.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Meanwhile, season the steak with salt, pepper and the coriander. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
  3. Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. Stir in the ginger, garlic and five-spice powder and toss for a minute or two. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
  4. To serve, twist bundles of the whole wheat noodles around a fork and place in bowls. Pour in the soup and top with the cilantro.

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