Beef and Broccoli Noodle Soup

Info
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
 * 3-3/4 cups low-sodium beef broth
 * 5 baby corns, chopped
 * 1 leek, sliced (white part only) or 1 cup chopped onion
 * 2 cups broccoli florets
 * 1/2 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. Cover then marinate in refrigerator for at least 30 minutes to 1 hour.

3.Cook noodles according to package instructions.

4.Place beef broth in a large saucepan then bring to a boil. Add the beef with the marinade, the baby corns, leek, and broccoli. Cover then lower heat to medium-low and simmer for 10 minutes. 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 1/2 hour to partially freeze to make it easier to slice.

Source

 * 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