Classic Beef Noodle Soup


  • 2 tbsp (25 ml) soy sauce

  • 1 tbsp (15 ml) toasted sesame oil

  • 2 tbsp (25 ml) dry sherry

  • 2/3 lb (300 g) lean rump steak, sliced into very thin strips

  • 4 cups (1l) beef stock

  • 4 scallions, sliced

  • 5 oz (150 g) shiitake mushrooms, thickly sliced

  • 7 oz (200 g) baby bok choy, leaves halved

  • 8 oz (250 g) instant fine egg noodles

  • 1 tbsp (15 ml) canola oil


  • 1. Combine soy sauce, sesame oil and sherry in bowl. Add strips of beef and toss until well mixed. Leave to marinate.

  • 2. Heat stock in large pot or flame-proof casserole. Add scallions, sliced mushrooms and halved bok choy, and simmer 2 minutes.

  • 3. Add nests of noodles to pan of vegetables and cook 2-4 minutes or until tender.

  • 4. While noodles are cooking, heat wok or frying pan with oil and stir-fry beef until browned. Tip contents of pan into simmering stock. Bring back to boil. Taste and season with black pepper, then ladle into four serving bowls and serve.

Serves four

– For nutritional information on this and other great recipes, go to

Most Popular From ...