beef, bok choy & soba noodles

6 to 8 servings                                                        next recipe   back

Bok ChoyDSC 0034

This light and refreshing soup is perfect for
springtime.




BEEF INGREDIENTS
1     pound flank steak (thinly sliced against the grain in bite-sized pieces)
1/2    teaspoon kosher salt
1/4   teaspoon freshly ground black pepper
2    tablespoons canola oil
1/2   cup bottled teriyaki sauce

GARNISH
Green portions of scallions sliced diagonally

SOUP INGREDIENTS
1     tablespoon canola oil
1     tablespoon fresh ginger, minced
1     garlic clove, minced
1     small bunch baby bok choy (about 1/2 pound), roughly chopped
1     large carrot, peeled and shredded (large side of the box grater)
3     scallions, thinly sliced diagonally (white and green portions separated)
8     cups beef stock
1/2   pound soba noodles or whole wheat linguini pasta, dried

BEEF PREP
Season the sliced flank steak with salt and pepper. In a large soup pot or Dutch oven, heat  
2 tablespoons of canola oil over medium-high heat. Add the flank steak and sauté the meat
for about 2 minutes. Transfer the meat and accumulated juices to a shallow glass dish. Add 
the teriyaki sauce, stir to combine and set the meat aside while you prepare the rest of the soup.

SOUP PREP
Add 1 tablespoon of canola oil to the same pot used to sauté the beef and heat to medium-high. Add the ginger, garlic, bok choy, carrot and white portions of the scallions and sauté 
for 3 minutes. Add the stock and bring the soup to a boil. Stir in the noodles or pasta, reduce the heat to medium and cook until the noodles or pasta are al dente, about 5 to 6 minutes.

Stir in the reserved meat/teriyaki sauce that's been set aside and let the soup simmer for 
5 minutes. Serve the soup garnished with the green portions of the scallions.

                                                    next recipe   back