2
10 ratings

Teriyaki Beef-Noodle Soup

Teriyaki Beef-Noodle Soup

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.

Ready in
4 h, 25 m
6
Servings
237
Calories Per Serving

Ingredients

  • 1 Pound beef stir-fry strips
  • Two 14-ounce cans beef broth
  • 2 Cups 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 Tablespoons 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.

Nutritional Facts
Servings6
Calories Per Serving237
Total Fat5g8%
Sugar2gN/A
Saturated2g10%
Cholesterol69mg23%
Protein23g46%
Carbs25g8%
Vitamin A14µg2%
Vitamin B122µg31%
Vitamin B60.6mg29.3%
Vitamin C5mg8%
Vitamin D0.2µgN/A
Vitamin E0.5mg2.5%
Vitamin K33µg41%
Calcium46mg5%
Fiber2g9%
Folate (food)26µgN/A
Folate equivalent (total)115µg29%
Folic acid52µgN/A
Iron4mg20%
Magnesium46mg12%
Monounsaturated2gN/A
Niacin (B3)7mg37%
Phosphorus271mg39%
Polyunsaturated0.6gN/A
Potassium547mg16%
Riboflavin (B2)0.3mg17.8%
Sodium1042mg43%
Thiamin (B1)0.4mg24.9%
Trans0.2gN/A
Zinc5mg33%