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
Calories Per Serving


  • 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)


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.