Pepper Steak Noodle Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt and pepper
• 1 lb whole wheat spaghetti
• 3/4 lb thin-cut beef sirloin steak, very thinly sliced and patted dry
• 1 1/2 teaspoons ground coriander (about 1/2 palmful)
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 1 large green bell pepper, seeded quartered lengthwise and thinly sliced
• 1 large red bell pepper, seeded quartered lengthwise and thinly sliced
• 1 inch fresh gingerroot, grated
• 3 -4 garlic cloves, finely chopped
• 1 teaspoon five-spice powder (about 1/3 palmful)
• 1/4 cup sherry vinegar or 1/4 cup dry sherry
• 6 cups vegetable stock or 6 cups beef stock
• 1/4 cup tamari (eyeball the amount) or 1/4 cup low-sodium tamari (eyeball the amount)
• 2 tablespoons cornstarch
• 1 large bunch scallion, thinly sliced on an angle
• crisp bean sprouts, a couple of handfuls
• cilantro leaf, for garnish

Recipe

• 1 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• 2 meanwhile, season the steak with salt, pepper and the coriander. in a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
• 3 add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. stir in the ginger, garlic and five-spice powder and toss for a minute or two. stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. in a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. add the steak, scallions and bean sprouts to the soup and turn off the heat.
• 4 to serve, twist bundles of the whole wheat noodles around a fork and place in bowls. pour in the soup and top with the cilantro.