11 February 2008

Beef and Bean Soup with Rice Noodles

After about a week of spring weather, I woke up this morning to find that the temperature outside is hovering around 15F. So, it's definitely soup weather. This is hearty and very pleasantly spicy, great for cold, windy days.

Beef and Bean Soup with Rice Noodles

1 pound beef roast or steaks, cut into very thin strips
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon grated ginger
2 cloves grated garlic
2 teaspoons green curry paste
2 cloves garlic, crushed
1 onion, ends removed and peeled
Salt and pepper
1 box (1 pound) rice noodles
1 bag (1 pound) frozen cut green beans

1. Toss the beef with the soy sauce, lime juice, ginger, garlic, and curry paste, and marinate for 1-2 hours.
2. Fill a large stockpot with at least 4 quarts of water (you may add more, or you may need more later, or this may be enough). Season with salt and pepper. Add the crushed garlic and the onion, bring to a simmer, cover and let steep for at least 15 minutes and up to 30. Remove the garlic and onion.
3. Rinse the sliced beef and add to the pot. Let cook, covered and at a simmer, for 30 minutes.
4. Add the rice noodles to the pot, and cook according to the package directions. When they are tender, add the green beans and cook just until beans are thawed. Season to taste with salt and pepper, and add water if desired.

- The rice noodles absorb a lot of water, so you may need to add more after they cook, or when you add them if they are not covered.
- You could use chicken or vegetable stock in place of water, just be careful with the salt.

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