Ingredients
Scale
- 1 lb beef stew meat, sliced into thin strips
- 8 oz egg noodles
- 4 cups beef broth
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- Fresh parsley and scallions for garnish
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat. Add beef and cook until browned. Remove and set aside.
- Sauté onions, garlic, carrots, and celery until vegetables soften.
- Add beef back to the pot along with beef broth and soy sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Cook noodles separately according to package instructions. Drain.
- Add cooked noodles to the soup, heat through, and season with salt and pepper.
- Garnish with fresh parsley and scallions before serving.
Notes
- You can substitute beef with ground beef for quicker cooking.
- Adjust soy sauce for saltiness preference.
- Add chili flakes for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg