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BEEF NOODLE SOUP

This soup is a spicy combination of war wonton and hot and sour with its’ own unique identity. If you like Asian soups, you should love this.

Serves 4  hungry people.

12 ounces sirloin steak, sliced very thinly
4 ounces sliced mushrooms
1 bunch of scallions, chopped into 1 inch pieces
1 medium carrot sliced into 1 inch long, thin strips
2 cups baby spinach
1 teaspoon crushed garlic
1 tablespoon crushed ginger
½ teaspoon cayenne pepper
3 cups beef broth/stock
3 tablespoons soy sauce
4 tablespoons dry sherry
3 ounces thin chow mien egg noodles
2 tablespoons olive oil

1. Place the olive oil in a large, heavy saucepan over medium heat and  add the beef strips, browning and barely cooking to rare. Remove beef.

2. To the pot, add garlic, ginger, half of the scallions and carrots and stir fry for 1 minute.

3. Add the beef, broth, soy sauce, sherry and cayenne and bring to a boil.

4. Lower the heat and simmer for 2 minutes then add mushrooms

5. Break up the noodles and add to the pan with the spinach. Simmer for 5 minutes.

6. Add the remaining scallions, check seasonings and cook for 2 minutes then serve.