Asian Beef and Noodle Soup

 

3

oz uncooked cellophane noodles

1

tablespoon dark sesame oil

1 1/2

lb boneless beef top sirloin steak, cut into bite-size strips

2

teaspoons finely chopped garlic

2

packages (about 3.5 oz each) fresh shiitake or button mushrooms, sliced

6

cups reduced-sodium beef broth

2

cups finely sliced bok choy

1

cup julienne-cut carrots

1/2

teaspoon ground ginger

1/8

teaspoon pepper

2

medium green onions, sliced (2 tablespoons)

• 1 In medium bowl, soak bundle of cellophane noodles in warm water 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
• 2 In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
• 3 Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover; cook 14 to 15 minutes, stirring occasionally, until beef is tender.
• 4 Stir in noodles. Cover; cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.