Description
A quick and satisfying meal featuring tender beef strips simmered in a savory broth with fresh vegetables, served over noodles.
Ingredients
Scale
- 1 lb beef (chuck or brisket), cut into strips
- 4 cups beef broth
- 2 cups noodles (rice noodles or udon)
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, chopped for garnish
Instructions
- In a large pot, heat sesame oil over medium heat. Add the beef strips and brown them on all sides until they develop a nice crust.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant and aromatic.
- Pour in the beef broth and soy sauce, bringing the mixture to a boil to meld the flavors together.
- Lower the heat, cover the pot, and let it simmer for 60-120 minutes until the beef is tender enough to fall apart.
- Add the sliced carrots and bell peppers to the pot, cooking for another 10-15 minutes until the vegetables are tender but still vibrant.
- Meanwhile, cook the noodles according to package instructions. Drain and set aside once done.
- Stir the cooked noodles into the beef mixture, allowing them to soak up the sauce.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve hot, garnished with chopped green onions for a burst of freshness.
Notes
Cut the beef into uniform strips for even cooking. Slice vegetables just before adding them for better color and crunch. Reserve some broth for reheating leftovers to prevent the noodles from drying out.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg