Until then, I’d never really appreciated this amazing little root, which combines great flavor and healthy properties. Chinese herbalists have been using ginger in food and medicine for more than 2,500 years, so it’s no wonder that it plays such an important role in Chinese food.
Ginger is especially helpful in warding off and minimizing colds and the flu – all the more reason to give this soup a chance!
This recipe, which is based on the well-known Chinese dish, is fast and easy to prepare. Enjoy!
Ginger Beef & Noodle Soup
10 oz. lean beef tenderloin, cut into ¼ in. strips
2 c. water or beef broth
1 c. shitake mushrooms, thinly sliced
¼ c. rice wine vinegar
2 tbsp. soy sauce
3 large cloves garlic, minced
2 tsp. sesame oil
1 tbsp. ginger, minced
¼ c. sliced green onion
¼ c. canola oil
In a large bowl, add beef strips, rice wine vinegar, soy sauce, garlic, sesame oil, and ginger. Stir until the meat is covered, set aside to marinate.
In a saucepan, heat canola oil over high heat. When oil ceases to crackle, add shitake mushrooms. Cook on high for 2-3 minutes.
Add the beef and marinade to the saucepan. Cook until meat is browned on all sides, about 5-7 minutes at high heat. Add water or beef broth. Bring to a boil. Add noodles. Cook for 7-10 minutes or until noodles are desired consistency.
Remove from heat. Garnish with green onion and serve.