Spicy Beef and Mushroom Asian Soup
Spicy Beef and Mushroom Asian Soup has a little kick to it and a great mushroom flavor with some beautiful beef slices. Add in some yummy noodles by JSL foods and you have the perfect soup to warm you up!
These noodles are so delicious your family will want this soup all the time. Mine certainly does. Good thing I can get them at Target where I shop regularly anyway (also available at Albertsons). I do suggest you follow JSL Foods online so you can stay up to date on recipes and more
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The recipe calls for grilling the steak and a specific cut. YOu can always use a different cut of beef. I choose a flat iron because of the nice thin lengthwise cuts. You could also use a London Broil. Again you also don’t have to grill this. You could sear it in a skillet with a tablespoon of sesame oil cooking it to a nice rare.  Remember the steak will cook some in the soup and no one wants over done steak!
Spicy Beef and Mushroom Asian Soup Recipe
Ingredients:
Marinate
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup sesame oil
1/4 cup soy sauce
2 teaspoons roasted red chili paste
1 – 1 1/2 pound flat iron beef steak
Broth
2 boxes beef stock (not broth)
3 teaspoons red chili paste
1 tablespoon minced garlic
1 tablespoon minced ginger
4 tablespoons soy sauce
Saute Portion
1 tablespoon sesame oil
2 cups Shiitake mushrooms sliced
2 cups Oyster mushrooms sliced
2 tablespoons sweet red pepper finely diced
1 cup green onion
2 packages Udon Mushroom Noodles and seasoning
Directions:
In a resealable freezer bag mix together the ingredients for the marinate. Add the steak and let sit for at least 15 minutes.
While the steak gains flavor. place a large pot on the stove on medium high. Add the ingredients for the broth and bring to a boil. Reduce heat and simmer 10 minutes. Cook steak on the grill or in a pan until it reaches 135 degrees. or rare. Set aside to rest.
In a skillet heat the sesame oil and cooke the mushrooms and peppers. Drain and add to the broth. Add the sliced green onion too. Return heat to medium high and add the Udon noodles and the seasoning pack. Cook for 5-7 minutes.
Slice the beef in thin strips. Stir into the soup, serve and enjoy!
- Marinate
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 teaspoons roasted red chili paste
- 1 – 1 1/2 pound flat iron beef steak
- Broth
- 2 boxes beef stock (not broth)
- 3 teaspoons red chili paste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4 tablespoons soy sauce
- Saute Portion
- 1 tablespoon sesame oil
- 2 cups Shiitake mushrooms sliced
- 2 cups Oyster mushrooms sliced
- 2 tablespoons sweet red pepper finely diced
- 1 cup green onion
- 2 packages Udon Mushroom Noodles and seasoning
- In a resealable freezer bag mix together the ingredients for the marinate. Add the steak and let sit for at least 15 minutes.
- While the steak gains flavor. place a large pot on the stove on medium high. Add the ingredients for the broth and bring to a boil. Reduce heat and simmer 10 minutes.
- Cook steak on the grill or in a pan until it reaches 135 degrees. or rare. Set aside to rest.
- In a skillet heat the sesame oil and cooke the mushrooms and peppers. Drain and add to the broth. Add the sliced green onion too. Return heat to medium high and add the Udon noodles and the seasoning pack. Cook for 5-7 minutes.
- Slice the beef in thin strips. Stir into the soup, serve and enjoy!
