Hot-and-Sour Beef Soup with Rice Noodles

Get out the spoons and chop sticks for this light but satisfying soup with bold, spicy Asian flavors and silky rice noodles. Shiitake mushrooms and grilled beef add meaty savor without weighing down the dish, and the chiles, garlic, and ginger add plenty of heat to liven up the hot-and-sour broth.

There’s a variety of flavorful ways to use similar ingredients when you’re a fan of beef and noodles with Asian flair—from summer salads with bright, orange dressing to savory bowls with grilled vegetables. 

You may like Grilled Beef and Noodle Salad with Orange-Sesame Dressing too.

Serves 4

Ingredients

• 10 red and green Thai chiles, stems removed, divided
• 4 garlic cloves, divided
• 4 tbsp soy sauce, divided
• 3/4-lb flank steak
• peanut oil for brushing, plus 1 tbsp
• 3 oz rice noodles
• 1-inch piece of ginger, peeled and finely chopped
• 4 oz shiitake mushrooms, stems removed, caps thinly sliced
• 32 oz fat-free, low-sodium beef broth (4 cups)
• 3 tbsp rice vinegar
• 2 tbsp fresh lime juice
• 1 tbsp toasted sesame oil
• 2 scallions, cut crosswise into 2-inch pieces, each piece cut lengthwise into very thin strips
• 1 small carrot, peeled and shaved into 2-inch strips (use a vegetable peeler for shaving)

Mushrooms, Chiles, Ginger, and Garlic

Scallions and Carrot for the Garnish

Preparation

1. Place 5 chiles and 2 peeled garlic cloves in a sealable plastic bag. Lightly smash them with a meat mallet or large wood spoon. Add 2 tablespoons of soy sauce and the steak to the bag. Seal tightly and turn several times to coat the meat. Marinate in the refrigerator 2 hours.

Crushed Chiles and Garlic for the Marinade

Flank Steak Ready to Marinate

1. Heat a grill pan over high heat and brush with peanut oil. Remove the steak from the marinade (shaking off any chiles or garlic cloves) and grill until slightly charred on the bottom, 4 minutes. Turn and grill 3 minutes longer, until just cooked but still pink inside. (Discard the marinade.)
2. Remove the steak to a cutting board and let rest 10 minutes. Cut across the grain into very thin slices.

Flank Steak Beginning to Grill

Grilled Flank Steak

Sliced Flank Steak

1. Meanwhile, bring a saucepan of water to a boil. Turn off the heat and add the rice noodles. Cover and steam until just tender, 10 minutes. Drain and rinse under cold water.
2. Finely chop the remaining 2 garlic cloves and remaining 5 Thai chiles.
3. Heat a stockpot over medium heat and add 1 tablespoon of peanut oil. Add the chopped garlic, chopped chiles, ginger, and mushrooms and stir-fry 3 minutes.

Mushroom Mixture Beginning to Cook

1. Add the beef broth, remaining 2 tablespoons of soy sauce, rice vinegar, lime juice, and sesame oil and bring to a boil. Reduce the heat to low and simmer 10 minutes.
2. Add the sliced beef and simmer 3 minutes. Add the noodles and remove from the heat. Stir well to combine.

Broth Beginning to Cook

Broth with Beef and Noodles Added

To serve, divide the soup among 4 shallow bowls and garnish with scallions and carrots. Serve right away.