Asian Beef & Noodle Soup

Who out there gets a thrill from taking a not so healthy recipe, swapping ingredients and giving it your own spin to make it into a beautiful, flavorful Maximized recipe??  Well, when I'm not inventing my own dishes, that is what I do and love it, especially when we need a quick fix for dinner after a long day of work!

This particular recipe is adapted from the Betty Crocker Soups and Stews e-Cookbook thanks to my mom sending me the link for it a couple months ago.  (Thanks mom!!)  Remember that beef stock I made a while ago, well we still had some reserved in the freezer, so I thawed it out right on the stove top minutes before pulling this soup together.  Delicious!  You will love the deep flavor of this Asian inspired beef soup!

Asian Beef & Noodle Soup
Makes 6 Servings

3 oz uncooked rice noodles (omit if on Advanced Plan)
1 tsp coconut oil
1 Tbsp dark sesame oil, organic
1 1/2 lb boneless top sirloin steak, grass fed, cut into bite size strips
4 tsp minced garlic
7 oz organic shiitake mushrooms, cleaned and sliced
6 cups organic, salt free beef broth (homemade is best)
2 cups finely sliced bok choy, organic
1 cup organic carrots, julienned like match sticks (omit if you are on Advanced Plan)
1 1/2 tsp fresh ginger, finely diced
1/4 tsp ground black pepper
2 medium green onions, organic, sliced

1.)  Soak rice noodles in bowl of boiling hot water for 10-15 minutes until softened. Cut noodles into thirds, cover and set aside.

2.)  Heat a teaspoon of coconut oil and 1 Tablespoon of sesame oil in dutch oven over medium-high heat.  Saute beef strips, mushrooms and garlic about 5-6 minutes until beef is no longer pink.

3.)  Stir in remaining ingredients except onion and noodles.  Heat to boiling then reduce heat to medium-low.  Cover; cook 14-15 minutes, stirring occasionally until beef is tender.

4.)  Stir in noodles and heat thru 2-3 minutes until noodles are hot.  Right before serving, sprinkle with sliced green onion.