Asian-Themed Beef and Rice Noodle Soup


  • 1 teaspoon oil, or as needed
  • 6 ounces round steak, thinly sliced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ cup onion, chopped
  • 1 (32 fluid ounce) container beef broth
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha hot sauce, or more to taste
  • 1 (8 ounce) package thin rice noodles, broken into pieces
  • 1 cup diced carrots
  • 1 cup sliced cabbage
  • ½green bell pepper, sliced
  • ½red bell pepper, sliced
  • ½ cup diced celery
  • Directions

  • Step 1

    Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.


  • Step 2

    Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

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