1. Heat oil in Dutch oven or large saucepan set over high heat. Cook beef strips, pepper and salt for 5 to 8 minutes or until starts brown; transfer to plate. Stir in onion, carrots, celery, 1 tbsp minced ginger and garlic. Cook for 3 to 5 minutes or until veggies start to soften.
2. Stir in broth, 2 cups water, oyster sauce, hoisin sauce, soy sauce and rice wine vinegar; bring to a boil. Reduce heat to medium.
3. Stir in noodles and cook for 10 minutes or until noodles are tender. Stir in sesame oil, remaining minced ginger and beef strips.
4. Garnish with green onion and pickled ginger (optional) before serving.
Tip: For spicy ginger beef, add 1 to 2 thinly sliced Thai chilies to soup
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Directions
1. Heat oil in Dutch oven or large saucepan set over high heat. Cook beef strips, pepper and salt for 5 to 8 minutes or until starts brown; transfer to plate. Stir in onion, carrots, celery, 1 tbsp minced ginger and garlic. Cook for 3 to 5 minutes or until veggies start to soften.
2. Stir in broth, 2 cups water, oyster sauce, hoisin sauce, soy sauce and rice wine vinegar; bring to a boil. Reduce heat to medium.
3. Stir in noodles and cook for 10 minutes or until noodles are tender. Stir in sesame oil, remaining minced ginger and beef strips.
4. Garnish with green onion and pickled ginger (optional) before serving.
Tip: For spicy ginger beef, add 1 to 2 thinly sliced Thai chilies to soup