Pepper Steak Noodle Soup

Name: Pepper Steak Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: salt and pepper; 1 lb whole wheat spaghetti; 3/4 lb thin-cut beef sirloin steak, very thinly sliced and patted dry; 1 1/2 teaspoons ground coriander (about 1/2 palmful); 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 1 large green bell pepper, seeded quartered lengthwise and thinly sliced; 1 large red bell pepper, seeded quartered lengthwise and thinly sliced; 1 inch fresh gingerroot, grated; 3 -4 garlic cloves, finely chopped; 1 teaspoon five-spice powder (about 1/3 palmful); 1/4 cup sherry vinegar or 1/4 cup dry sherry; 6 cups vegetable stock or 6 cups beef stock; 1/4 cup tamari (eyeball the amount) or 1/4 cup low-sodium tamari (eyeball the amount); 2 tablespoons cornstarch; 1 large bunch scallion, thinly sliced on an angle; crisp bean sprouts, a couple of handfuls; cilantro leaf, for garnish

Submitted by Pinay0618

"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."

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Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

salt and pepper
1 lb whole wheat spaghetti
³⁄₄ lb thin-cut beef sirloin steak, very thinly sliced and patted dry
1 ¹⁄₂ teaspoons ground coriander (about 1/2 palmful)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 large green bell pepper, seeded quartered lengthwise and thinly sliced
1 large red bell pepper, seeded quartered lengthwise and thinly sliced
1 inch fresh gingerroot, grated
3 -4 garlic cloves, finely chopped
1 teaspoon five-spice powder (about 1/3 palmful)
¹⁄₄ cup sherry vinegar or 1/4 cup dry sherry
6 cups vegetable stock or 6 cups beef stock
¹⁄₄ cup tamari (eyeball the amount) or 1/4 cup low-sodium tamari (eyeball the amount)
2 tablespoons cornstarch
1 large bunch scallion, thinly sliced on an angle
crisp bean sprouts, a couple of handfuls
cilantro leaf, for garnish

directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
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.
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.
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.