Beef and Broccoli Noodle Soup

Description
Beef and Broccoli Noodle Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
 * Cook Time: 30 minutes - 1 hour to marinate beef, 30 minutes to cook soup
 * Serves: 4

Ingredients

 * 1 garlic clove, minced
 * 2 green onions, chopped
 * 2 tablespoons low-sodium soy sauce
 * 1 teaspoon sesame oil
 * 8 ounces lean beef, trimmed of excess fat
 * 8 ounces egg noodles
 * 3¾ cups low-sodium beef broth
 * 5 baby corns, chopped
 * 1 leek, sliced (white part only) or 1 cup chopped onion
 * 2 cups broccoli florets
 * ½ teaspoon chili powder

Directions

 * 1) In a medium-sized bowl, combine garlic, green onions, soy sauce and sesame oil.
 * 2) Slice beef into thin strips then add to soy sauce mixture and stir until well-coated.
 * 3) Cover then marinate in refrigerator for at least 30 minutes to 1 hour.
 * 4) Cook noodles according to package instructions.
 * 5) Place beef broth in a large saucepan then bring to a boil.
 * 6) Add the beef with the marinade, the baby corns, leek, and broccoli.
 * 7) Cover then lower heat to medium-low and simmer for 10 minutes.
 * 8) Stir in noodles and chili powder, cover and simmer for an additional 3 minutes then serve.

Tips

 * Wrap beef in plastic wrap then place in a freezer for about ½ hour to partially freeze to make it easier to slice.