Beef Noodle Soup

Beef Noodle Soup

Ingredients:

– **For the beef:**
– 1.5 lbs beef chuck roast, cut into chunks
– 1 tablespoon vegetable oil
– Salt and pepper to taste

– **For the soup:**
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, sliced
– 2 stalks celery, sliced
– 1 red bell pepper, sliced
– 6 cups beef broth
– 1/4 cup soy sauce
– 2 tablespoons hoisin sauce
– 1 tablespoon oyster sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground ginger
– 1 teaspoon chili garlic sauce (optional for heat)
– 8 oz egg noodles or ramen noodles
– 2 green onions, chopped (for garnish)
– Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. **Prepare the beef:**
– Season the beef chunks with salt and pepper.
– In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
– Add the beef chunks and brown on all sides. Remove the beef from the pot and set aside.

2. **Sauté the vegetables:**
– In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper.
– Sauté for about 5-7 minutes until the vegetables are softened.

3. **Make the soup:**
– Return the beef to the pot with the sautéed vegetables.
– Add the beef broth, soy sauce, hoisin sauce, oyster sauce, brown sugar, ground ginger, and chili garlic sauce (if using).
– Stir to combine and bring to a boil. Once boiling, reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beef is tender.

4. **Cook the noodles:**
– In a separate pot, cook the noodles according to the package instructions. Drain and set aside.

5. **Combine and serve:**
– Once the beef is tender, add the cooked noodles to the soup pot and stir to combine.
– Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro or parsley.