Beef noodle soup with mushrooms


  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons shaoxing rice wine or dry sherry
  • 300 g (10 oz) lean rump (round) steak, trimmed and thinly sliced
  • 4 cups (1 litre) salt–reduced beef stock
  • 4 spring onions (scallions), sliced
  • 1⅔ cups (150 g) sliced shiitake mushrooms
  • 200 g (7 oz) baby bok choy, halved
  • 250 g (8 oz) dried egg noodles
  • 1 tablespoon sunflower oil


  1. Put the soy sauce, sesame oil and shaoxing rice wine in a bowl and stir well to combine.
  2. Add the steak and toss well to coat.
  3. Set aside.
  4. Put the stock in a large saucepan or flameproof casserole dish over medium–high heat.
  5. Add the spring onions, mushrooms and bok choy and simmer for 2 minutes.
  6. Add the noodles to the pan and cook for 2–4 minutes, or until tender.
  7. Meanwhile, heat the sunflower oil in a wok or large non–stick frying pan over high heat.
  8. Add the steak and stir–fry for 2 minutes, or until browned on both sides.
  9. Add the steak and any cooking juices to the simmering stock and bring to the boil.
  10. Season with black pepper, to taste, divide among serving bowls and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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