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Light Asian beef soup

Light Asian beef soup
Dinner, Lunch, Soup

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
15 minutes

Ingredients

  • 500 g lean beef strips
  • 120 g dried soba noodles
  • 1 tbsp olive oil
  • 2 L (8 cups)Asian noodle soup base* (we used Beef Pho soup base in this recipe)
  • 1 red capsicum, thinly sliced
  • 125 g fresh baby corn, halved lengthways
  • 150 g shitake mushrooms, thinly sliced
  • 150 g snow peas, trimmed, halved diagonally
  • 1 bunch Asian greens, leaves separated 
  • 100 g bean sprouts, trimmed
  • Red chilli,thinly sliced, green onions, thinly sliced, coriander sprigs, to serve
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Method

  • Prepare noodles according to packet instructions. Drain and set aside.
  • Heat oil in a wok or large non-stick frying pan over medium-high heat. Cook beef strips, in batches, for 2-3 minutes or until browned. Set aside on a plate loosely covered with foil.
  • Meanwhile, place soup base into a large saucepan. Bring to the boil over high heat before reducing heat to a simmer. Add capsicum, corn, mushrooms, snow peas and Asian greens and simmer for 2 minutes or until just tender.
  • Divide noodles and cooked vegetables between bowls. Top with beef and ladle over hot broth. Serve topped with sprouts, chilli, green onions and coriander.

Notes

TIPS
*The Asian soup base is available in most supermarkets in the stock section – there are a variety of other flavours available – Chinese, Pho, Ramen, Thai, Laksa, etc.
  • The heat from the broth will reheat the beef.
  • Serve with hoisin sauce for extra sweetness or hot chilli sauce for extra heat.
  • Use your choice of noodles in the soup – egg, ramen, udon, rice or vermicelli noodles would all work well.
 
Recipe supplied by the MLA.

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