Teriyaki Beef-Noodle Soup

2 from 10 ratings

Just 20 minutes of prep work, and you'll be ready to plug in your slow cooker for a broth-based soup that's richly seasoned with ginger. Use curly dried Chinese egg noodles, rather than rice sticks or rice noodles, for easier serving.

Servings

servings

Ingredients

1 pound beef stir-fry strips
two 14-ounce cans beef broth
2 cup water
2 medium-sized red or green sweet peppers, cut into 1/2-inch pieces
one 8-ounce can sliced water chestnuts, drained and chopped
6 scallions, cut into 1-inch pieces
3 tablespoon soy sauce
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
5 -6 ounces dried chinese noodles
scallions, cut into thin strips (optional)

Directions

In a 3 ½- or 4-quart slow cooker combine the beef, beef broth, water, sweet peppers, water chestnuts, scallions, soy sauce, ginger, and black pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Turn off the cooker and stir in the noodles. Cover and let stand for 5 minutes. If desired, top with scallion strips.